Spaghetti with chilli prawns, salami & gremolata breadcrumbs

• extra virgin olive oil↗4 tbsp tbsp
• thumb-sized red chillies2

  sliced and most seeds removed

• garlic cloves↗3

  chopped

• fennel seeds1 tsp tsp
• slices fennel salami↗10

  chopped

• cherry tomatoes↗140g g

  halved

• spaghetti↗400g g

  or bucatini pasta

• large raw prawns↗300g g

  shells removed

• slices crusty bread↗2

  pulsed to crumbs

• flat-leaf parsley↗large handful

  chopped

• zest 1 lemon

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. In a large frying pan, heat 3 tbsp of the oil. Add the chillies and most of the garlic (save 1 tsp for the breadcrumbs) and sauté until golden, about 2-3 mins. Add the fennel seeds and salami, and stir for 1 min. Tip in the tomatoes and a pinch of salt, then sauté for a further 10 mins.

2. 2

   Tip the breadcrumbs onto a baking sheet, pour over the remaining oil, season and bake for 7 mins. Toss the remaining garlic through the crumbs and bake for 3 mins more. Remove and add the parsley and lemon zest.

3. 3

   Cook the pasta in boiling salted water to packet instructions, about 9 mins. Heat the sauce and just before the pasta is ready, stir in the prawns so that they cook through. Drain the pasta and mix with the sauce, then sprinkle with the crumbs.