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4
Easy
20 min
Published 2024
A great classic, ready in a few minutes. Instead of boiling the pasta separately, I cook it in the pan with the garlic, adding water so it cooks like a risotto. The pasta starch binds with the oil and water and creates a delicious emulsified sauce. And one pan means less washing up!
To make the breadcrumbs, heat a tablespoon of olive oil in a small pan over a low heat. Fry the garlic until golden. Discard the garlic and add the breadcrumbs, parsley and lemon zest to the garlicky oil. Cook until golden and crispy then season to taste.
Heat the remaining tablespoon of olive oil in a separate large pan over a medium heat. Gently fry the remaining garlic and chilli unt
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