Cavolo nero and sun-dried tomato linguine

Directions

• 1. Step 1For the breadcrumb topping, heat the oil in a large, deep non-stick frying pan over medium heat. Fry the breadcrumbs and a pinch of salt for 2min, until just taking on some colour. Add almonds and chilli flakes and fry for another 2-3min, until golden. Remove from heat, stir in lemon zest, then tip into a bowl and top with the parsley. Set aside.
  2. Step 2Meanwhile, put the shredded cavolo nero in a large mixing bowl and cover with just-boiled water from the kettle. Set aside for 3min to soften, then drain. Cook the linguine in a large pan of boiling salted water for 1min less than pack instructions.
  3. Step 3Return frying pan to medium heat with the sun-dried tomatoes and their oil and the garlic. Fry, stirring frequently, for 2-3min. Add the drained cavolo nero and some seasoning and fry for 4-5min, until the garlic is golden and the cavolo nero is tender and glossy.
  4. Step 4Carefully scoop out a mugful of the cooking water from the pasta before draining. Tip the linguine into the frying pan with the cavolo nero, 6tbsp of the reserved cooking water and the lemon juice. Toss over medium heat until well combined. Divide between 6 shallow bowls and sprinkle over the crumbs. Serve.