Fettuccini with garlic, chilli, extra virgin olive oil and fried breadcrumbs

To fry the breadcrumbs, simply heat up 1/3 of the olive oil in a pan, add the breadcrumbs, garlic and African Heat and continually toss in the pan until the breadcrumbs become nice and crispy. Remove from the pan and place on an absorbent towel. Heat the rest of the oil in a large frying pan over a low heat.

Add the garlic and chilli and cook till softened. Do not burn the garlic as this will make everything taste bitter. Add your cooked, drained pasta to the pan with the olive oil, garlic & chilli. Just before serving toss through the chopped parsley. Serve with the crispy breadcrumbs on top!

Serves 4

Wine suggestions

I'm not going to choose too big a wine here, but it needs a fair bit of acidity to handle the olive oil. This could easily have been a white, but instead I'll go for a great Chianti, in the shape of the 2004 Selvapiana Chianti Rufina, whose herbyberry character will match this dish as though it were a sauce specially conceived to go with it.



Ingredients

  • 500 g fettuccini
  • 100 ml extra virgin olive oil
  • (the best you can find)
  • 3 garlic cloves, finely crushed
  • 2 mild large chillies,
  • finely sliced into rings
  • 4 slices stale white bread,
  • made into breadcrumbs
  • 1 tsp NoMU Spicy Chilli Grinder
  • NoMU Sea Salt
  • NoMU Black Pepper
  • Good bunch of Italian flat leaf parsley, finely chopped