Cook 500g of angels hair pasta or vermicelli, spaghettini or cappellini in a large quantity of boiling water until just tender, drain.

Heat 120 ml of extra virgin olive oil in large heavy-based pan add 6 cloves of finely chopped garlic, 2 chopped anchovy fillets and a chopped red chilli, stir to combine. Add a juice of a lemon to the pan 1/2 cup fresh breadcrumbs and 1 bunch of parsley finely chopped.

Add the drained pasta and toss to combine. Serve immediately topped with saved or grated Parmigiano.

Source: Ed Halmagyi, Better Homes and Gardens April 2005