A different way to serve spaghetti, that's for sure. It was rather tasty and very easy. Both Lyndon and Monet liked it.
*Taken from Karen Martini's 'Where The Heart Is'*
Ingredients
500g fresh spaghetti (I used dried)
1/2 cup (125ml) extra virgin olive oil
2 cloves garlic, very finely sliced
2 small red chillies, very finely sliced
2 handfuls spinach, chopped
1 handful flat-leaf parsley, torn
1 lemon, juiced and zested
salt flakes and freshly ground pepper
10 thin slices sourdough baguette, fried in oil until crisp and seasoned, then pulsed in a food processor until crumbled
Parmigiano Reggiano, finely grated (I used Parmesan)
Method
Cook spaghetti in a large saucepan of lightly salted boiling water for 8 minutes, or until al dente. Drain.
Heat half the oil in a large non-stick frying pan over medium heat. Add garlic and chilli and cook for 1-2 minutes. Add spinach, parsley and lemon zest and stir. Season with salt and pepper. Remove from the heat. Add pasta to frying pan with lemon juice and remaining oil. Add sourdough crumbs and toss to combine. Check seasoning. Serve immediately with the parmigiano reggiano.
Serves 4
*Taken from Karen Martini's 'Where The Heart Is'*
Ingredients
500g fresh spaghetti (I used dried)
1/2 cup (125ml) extra virgin olive oil
2 cloves garlic, very finely sliced
2 small red chillies, very finely sliced
2 handfuls spinach, chopped
1 handful flat-leaf parsley, torn
1 lemon, juiced and zested
salt flakes and freshly ground pepper
10 thin slices sourdough baguette, fried in oil until crisp and seasoned, then pulsed in a food processor until crumbled
Parmigiano Reggiano, finely grated (I used Parmesan)
Method
Cook spaghetti in a large saucepan of lightly salted boiling water for 8 minutes, or until al dente. Drain.
Heat half the oil in a large non-stick frying pan over medium heat. Add garlic and chilli and cook for 1-2 minutes. Add spinach, parsley and lemon zest and stir. Season with salt and pepper. Remove from the heat. Add pasta to frying pan with lemon juice and remaining oil. Add sourdough crumbs and toss to combine. Check seasoning. Serve immediately with the parmigiano reggiano.
Serves 4
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