Serves: 2
Ingredients:
Spaghetti of choice
Whole bunch of parsley
1 Lemon
3 Garlic Cloves
3 Tsp Capers
Zalmon
1 Tbsp Nutritional Yeast
Panko Bread Crumbs
1 Tbsp Mixed Herbs
Good Quality Olive Oil
Salt
Pepper
Method:
- Start my chopping up 1/2 of the parsley until fine
- Crush your garlic cloves
- Add your garlic cloves and a large glug of oil to a frying pan with a pinch of salt and start frying on a medium heat
- Cook your spaghetti in salted water
- Add your Parsley to the garlic
- Cook together
- Chop up some more parsley for the top
- Zest 1/2 your lemon into the frying pan
- Juice the whole lemon and add to the frying pan
- In a separate frying-pan add your breadcrumbs and mixed herbs and fry dry until the breadcrumbs brown slightly
- Add capers to the frying pan
- Once the Spaghetti has cooked to your preference, add some of the pasta water to the frying pan to bulk out the sauce
- Drain the spaghetti and add to the frying pan, add the nutritional yeast and mix well until all the spaghetti is covered in the garlic and parsley sauce
- Plate up the spaghetti, topping it with the breadcrumbs, slithers of Zalmon, more parsley and a good grind of pepper