1

Bring a pan of water to the boil and cook the spaghetti to pack instructions. Drain and set aside, reserving a cup of cooking water.

2

Meanwhile, put the bread into a mini food processor and blitz into breadcrumbs. Mist a nonstick frying pan with cooking spray and toast the crumbs over a high heat for 3-4 minutes, stirring, until golden. Transfer to a bowl, wipe the pan with kitchen paper and return it to the hob.

3

Reduce the heat to medium, mist the pan with more cooking spray and fry the anchovy fillets, garlic and capers for 2 minutes. Stir in the lemon juice and zest, then add the cooked spaghetti with a little of the pasta cooking water and 15g Parmesan. Season to taste and toss well to combine. Serve topped with the breadcrumbs and 15g Parmesan shavings.