Lemon pasta

Method

1. For the pangrattato, whizz the bread in a small food processor to crumbs. Heat the 1 tbsp oil in a pan over a medium heat, then fry the crumbs, stirring often, for 5 minutes until crisp. Mix in the zest, most of the dill and a pinch of salt, then set aside to cool.
2. Meanwhile, cook the pasta in boiling salted water according to the packet instructions until al dente. Drain, reserving 150ml of the cooking water.
3. Wipe out the pasta pan and heat the 60ml oil over a medium heat. Fry the garlic, chilli and anchovies for 1 minute, then add the preserved lemon and olives and cook for 2-3 minutes more. Return the drained pasta to the pan, along with the parmesan and most of the reserved pasta water. Cook, stirring, until the pasta is coated in a light glossy sauce, adding more cooking water if needed. Season with the lemon juice, salt and more chilli as needed. Serve topped with the pangrattato and more parmesan, if you like.