Fried Lemon & Caper Spaghetti with Breadcrumbs

Cook the breadcrumbs in ⅓ of the olive oil in a large frying pan over a medium heat for 3-4 mins until golden brown, then set aside on a plate lined with kitchen paper to drain the excess oil.

Finely chop the garlic and very thinly slice half the lemon, removing any pips from the lemon.

Bring a large pot of salted water to the boil. Cook the pasta to al dente following pack instructions, then drain.

Meanwhile, cook the capers in the remaining olive oil over a medium-high heat for 45 seconds-1 min until fragrant and crisp, then add the garlic and cook for 30 seconds over a medium heat until fragrant. Add the lemon slices and cook for 2-3 mins over a medium-high heat until very soft, even turning golden in patches.

Add the juice from the remaining lemon half, plus the chilli flakes and oregano. Season to taste with salt and a generous amount of black pepper.

Drain the pasta once cooked, reserving a little cooking liquid. Alternatively, use tongs to transfer the pasta directly into the pan with the fried lemons, with some cooking liquid still clinging as you do so. Add a little of the pasta cooking water if the mix looks a little dry, then add plenty of fried breadcrumbs to serve.