Crayfish, chilli & tomato pasta with garlic & chive pangrattato

Instructions

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1. 1 Put the sourdough, peeled garlic cloves and some seasoning in a high-powered blender or food processor, and blitz to coarse crumbs. Heat 3 tbsp of the olive oil in a large, deep frying pan over a low heat and toast the breadcrumbs for 6-7 mins, stirring often until just lightly golden (they’ll continue to brown as they cool). Tip into a bowl.
2. 2 While the breadcrumbs cool slightly, finely chop the chives and zest the lemon, then stir these through the breadcrumbs to make the pangrattato.
3. 3 Cook the pasta following pack instructions, then drain, reserving some of the water. Meanwhile, finely chop the chilli and shallots. Heat the remaining oil in the frying pan over a medium-low heat and cook the chilli and shallots with a pinch of salt for 5 mins until softened and lightly golden at the edges.
4. 4 Pour in the wine and turn the heat up slightly. Cook until the wine has reduced to barely 1 tbsp. Pour in the tomatoes, rinsing the can out with a splash of water. Simmer for 5 mins, then stir in the rocket, crayfish and the cooked pasta. Mix well to combine, stirring in a little of the reserved pasta water and the butter to create a sauce. Cut the zested lemon in half and squeeze one half over the pasta, then cut the other half into wedges.
5. 5 Spoon the pasta onto a large sharing platter and sprinkle over the pangrattato. Serve with the lemon wedges for squeezing over.