Step 1

Bring a large pan of water to the boil. Add the spaghetti and cook as per the cooking instructions - usually about 12 minutes.

Step 2

Whilst the spaghetti is cooking, rip the garlic baguette into large chunks and pulse in a food processor until you have rough breadcrumbs.

Step 3

Heat 1 1/2 tbsp of the olive oil in a large frying pan/skillet and fry the garlic breadcrumbs for 3-4 minutes until golden brown. Make sure you stir regularly to stop the breadcrumbs from burning. Remove from the pan and place on a plate.

Step 4

Just before the spaghetti is ready, heat the remaining 1/2 tbsp oil in the large frying pan and add in the chopped chilli. Fry for 1-2 minutes on a low-medium heat.

Step 5

Drain the spaghetti, reserving a cupful of the cooking water.

Step 6

Place the spaghetti in the frying pan with the chillies along with 4 tbsp of the pasta cooking water.

Step 7

Add the zest and juice of the lemon, the 50g (1/2 cup) parmesan, 2 tbsp parsley and a pinch of salt and pepper. Toss to combine. Add a little more cooking water if you want the dish to be a little more creamy.

Step 8

Stir through three-quarters of the breadcrumbs, then divide between 4 bowls.

Step 9

Top with the rest of the garlic breadcrumbs, plus a sprinkling of parmesan, lemon zest and black pepper.