Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spaghetti salsa verde with pangrattato

Italian 10 Mins Prep · 15 Mins Cook

Cook the spaghetti according to package instructions and the drizzle olive oil over to prevent it from sticking together. Set aside.
To make the salsa verde, finely chop the anchovy fillets.
Peel and finely grate the garlic and roughly chop the parsley.
Zest and juice the lemon.
Combine all the salsa verde ingredients and adjust the seasoning if necessary.
To make the pangrattato, heat the oil in a large pan over a medium heat.
Add the breadcrumbs and chilli flakes and fry for 5 minutes, or until golden and crispy.
Remove from the heat and set aside in a separate bowl.
Toss the spaghetti and salsa verde together and top with the pangrattato to serve.