Spaghetti with Lemon and Garlic breadcrumbs

This is yummylicious. Considering the long absence of evidence of life on this blog, you deserve a celebration meal! Quick, easy, no hot and bothered cook in the kitchen in the heat. And who do we have to thank? Ah, the kitchen goddess - Nigella:)

                                          Spaghetti with lemon and garlic breadcrumbs
Serves 2
200g fresh spaghetti/tagliatelli

1T olive oil
1 lemon, zested and juiced
1/2 cup breadcrumbs
2T olive oil
1/4t dried chilli flakes (optional)
1 small clove garlic, crushed
black pepper
20g parsley, chopped

Hear 1T olive oil in pan and add lemon zest, allow to sizzle for a moment then add the breadcrumbs and toast by stirring until they turn a deep gold. remove from the heat. Cook pasta according to instructions and save 1 cup of the cooking water before draining. Tip pasta back into its pot, add 2T olive oil and half the lemon juice, toss to combine. Add chilli flakes, pepper and salt to taste, and garlic; add about half a cup of the pasta water and toss. You need to go on taste here and decide if you want the rest of the lemon juice. Possibly add a bit more water, your pasta must not be too dry, but also not in a soggy sauce!
Mix parsley with the breadcrumbs and toss most of that mix through the pasta, and sprinkle the rest over your 2 bowls of food.
Eat immediately and yes, you may let me know how good it was!!