Pasta with salami breadcrumb topping

Toast ripped baguette at 250F until completely dried out, then crush: fine crumbs blitzed with a hand blender, coarser ones ground by hand for this dish.

Toast cut-up salami and garlic in a pan 1 to 2 minutes; add a pat of butter and red chili flakes, then the coarse breadcrumbs.

Keep on low heat so they soak up the flavour and toast without burning; transfer to a bowl.

Toss cooked pasta in a bit of butter with some pasta water, grated parm and more red pepper until cohesive and smooth, thinning with pasta water as needed.

Transfer to a serving bowl, spoon over more pan sauce and top with the crunchy breadcrumbs.