Ingredients
1 tbsp extra virgin olive oil for cooking
40g fine dried breadcrumbs
50g unsalted butter
1 Iarge fresh red chilli, finely chopped
1 Birds Eye chilli, finely chopped
1 garlic clove, finely chopped
1 salted anchovy, chopped
zest and juice of 1 large unwaxed lemon
120g Parmesan cheese, grated
5g sage leaves
400g dried spaghetti
sea salt 
freshly ground black pepper
Rocket to serve (optional)

Method
Heat a little oil in a small frying pan and gently fry the breadcrumbs until they start to turn a light golden brown. Drain and reserve.

Add ½ tbsp of olive oil to the frying pan and put on a medium heat, then add the butter.

When the butter starts to bubble gently and foam (not brown), stir in the chilli, garlic and anchovy. Cook for a minute. Add the lemon zest and juice, stir and remove from the heat. Add the Parmesan and sage and stir well. Keep warm.

Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving a cup of pasta cooking water.

Transfer the pasta to the buttery lemon sauce along with 50ml or so of the pasta water. Return to the heat and toss the pasta with the sauce using a spoon or tongs, ensuring that all the pasta is coated and the sauce is rich and reduced. If the pasta looks too dry, add a touch more of the pasta water.

Season with a little more salt and black pepper, then serve immediately sprinkled with the breadcrumbs.