Spaghetti with scallop, chilli and guanciale pangrattato

Ingredients

• 400 gm dried spaghetti
• 100 ml extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 tsp chilli flakes
• 4 anchovy fillets
• 12 scallops (about 300gm), finely diced
• Finely grated zest and juice of 1 lemon
• Micro parsley, to serve
• GUANCIALE PANGRATTATO
• 60 ml (1/4 cup) extra-virgin olive oil
• 75 gm guanciale, finely diced
• 70 gm fine sourdough breadcrumbs
• 1 long red chilli, thinly sliced
• 1 garlic clove, crushed
• 1/2 cup (firmly packed) parsley, finely chopped

Instructions

1. 1

   1: For pangrattato, heat oil in a large, deep frying pan over medium-high heat. Add guanciale and fry until light golden (1-2 minutes). Add breadcrumbs and cook, stirring occasionally, until golden brown and evenly toasted (4-5 minutes). Add chilli and garlic; stir until fragrant (1 minute). Remove from heat, season to taste and transfer to a bowl to cool slightly. Stir through parsley just before serving. Reserve and wipe pan clean.

2. 2

   2: Meanwhile, cook spaghetti in a large saucepan of salted boiling water until 1 minute before al dente (according to packet instructions). Drain; reserving 125ml pasta water.

3. 3

   3: While pasta is cooking, heat olive oil in reserved pan over medium heat. Add garlic and chilli and cook, stirring occasionally, until fragrant and golden (5 minutes). Add anchovies and stir to melt (1 minute). Reduce heat to low.

4. 4

   4: Add drained spaghetti, scallops, lemon zest and juice to frying pan and gently toss to combine. Gradually add pasta water, stirring constantly, until glossy and coated. Divide among serving plates and scatter with guanciale pangrattato and micro parsley to serve.