Spaghetti With Lemon & Olives

1. 1

   Put a large pan of water on to the boil for the pasta.

2. 2

   Meanwhile, put the oil and nuts in a small pan and warm over a low heat.

3. 3

   Crush the garlic into the pan and sprinkle in the chili flakes if using.

4. 4

   Continue warming until the nuts are lightly toasted, checking to make sure the garlic doesn't burn.

5. 5

   Finely grate the zest from both lemons then cut one in half and squeeze out the juice.

6. 6

   Once the pasta water is boiling, add a generous amount of salt and the spaghetti and cook, according to packet instructions.

7. 7

   Drain the spaghetti and tip into a serving bowl.

8. 8

   Pour over the garlicky oil and toss well with the lemon zest and juice, parsley, olives, parmesan and plenty of salt and pepper.

9. 9

   Add more lemon juice to taste - it should be fresh but not overly lemony.

10. 10

    Serve with extra parmesan.

* Per serving · 4 servings · Values may vary.