Omit the ham and add some grated vegetarian hard cheese at step 5 to make this dish veggie-friendly.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
469
Ingredients
350g
Spaghetti
3Tbsp.
Olive oil
100g
Ham, finely shredded
40g
Fresh white breadcrumbs
1/2tsp.
Dried chilli flakes
2
Fat garlic cloves, finely chopped
200g
Raw or cooked Brussels sprouts, halved and shredded
Finely grated zest 1 lemon
Directions
1 Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. 2 Meanwhile, heat 1tbsp oil in a large, deep frying pan over medium heat, add ham and fry until crisp. Remove to a plate with a slotted spoon. 3 Add breadcrumbs to empty pan with a pinch of the chilli flakes and some seasoning. Fry, stirring regularly,until deep golden brown. Add to the plate beside the ham. Wipe the pan clean with kitchen paper. 4 Return the frying pan to the heat; add remaining oil. When hot, add garlic, sprouts, remaining chilli and some seasoning and fry for 2-5min, until sprouts are piping hot and tender (raw sprouts will take longer). 5 Drain pasta when al dente and add to the frying pan with the sprouts. Add lemon zest and half the ham; toss to mix. Divide between 4 bowls and top with the remaining crispy ham and breadcrumbs. Serve.
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