Step 1

For chilli oil, place chilli, oil and garlic in a large heavy-based saucepan over medium heat. Bring to a gentle simmer, reduce heat to low-medium and fry gently until all moisture evaporates and chilli and garlic are deep golden. Using a slotted spoon, lift out chilli and garlic pieces, place on a tray and cool. Transfer to a food processor with 60ml of the chilli oil and process to a coarse paste. Stir into remaining chilli oil and store in a sterilised jar. Stir well before using. Makes 2 litres.

Step 2

Place lemon juice, half the shredded rocket, parmesan, garlic and 150ml chilli oil in a large heatproof bowl.

Step 3

Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes); drain reserving 150ml cooking water. Add pasta and cooking reserved water to rocket mixture with remaining rocket. Season to taste; toss until combined and emulsified.

Step 4

Divide among warm bowls, scatter with extra parmesan and drizzle with extra chilli oil.