Spaghetti with toasted breadcrumbs

Blend the stale bread until it becomes fine breadcrumbs.

Put about three tablespoons of extra virgin olive oil in the pan with one crushed clove of garlic and cook the garlic about 30 seconds, no more.

Add the breadcrumbs and toss to toast them; the bread absorbs the oil and the garlic disappears into it.

Add a teaspoon of chili flakes and a generous amount of parsley, and keep stirring and tossing.

The breadcrumbs are ready when they are golden brown with some pieces well toasted and audibly crunchy; tip them onto a plate to rest.

Bring a large pot of water to the boil with one tablespoon of rock salt and spread the spaghetti in.

With one minute to go, reserve half a mug of pasta water.

Taste the pasta rather than throwing it at the wall, and drain it at al dente.

Put two tablespoons of extra virgin olive oil in the pan, add the pasta and the half mug of pasta water and stir until the water is absorbed.

Switch off the pan, add the Pecorino and toss so a little cream forms.

Plate the pasta and top it with the toasted breadcrumbs, which stand in for the Parmigiano on this dish.