Heat olive oil (1 tbsp) in a medium fry pan, and fry breadcrumbs until crisp. Remove from pan and set aside.
4 tablespoon olive oil, ½ cup day old sourdough breadcrumbs
Meanwhile cook pasta according to packet directions, then drain and return pasta to pot. Immediately mix though 1 tablespoon of olive oil to coat pasta.
150 g pasta
Heat remaining olive oil (2 tbsp) in the pan you cooked the breadcrumbs in, then fry red chilli and lemon zest for 30 seconds.
1 long red chilli, zest of ½ a lemon
Add garlic to pan then add drained pasta to pan, mixing quickly to coat and fry slightly (add a little more olive oil if needed). Sprinkle with reserved breadcrumbs and serve with fresh grated parmesan.
2 fresh garlic cloves, fresh parmesan to serve