Imagine yourself swanning about the Amalfi Coast living la dolce vita as you dive into this zesty and spicy seafood pasta, which takes heavy inspiration from the simple and fresh flavours of Italy’s sparkling coast.
Cook spaghetti in a saucepan of boiling, salted water for 11 minutes or until al dente. Drain pasta, reserving 80ml (⅓ cup) pasta cooking water. While pasta is cooking, continue with step 2.
Heat 2 teaspoons olive oil in a frypan over medium heat. Add panko breadcrumbs and cook, stirring, for 2–3 minutes or until golden. Remove from pan and set aside. Wipe out frypan.
Add remaining oil to frypan and place over medium-high heat. Season fish with salt and pepper and add to pan. Cook for 4–5 minutes each side or until browned and cooked through. Remove from pan and allow to cool.
While fish is cooling, peel and crush garlic. Roughly chop chilli. Zest lemon. Return frypan to medium heat and add chilli, garlic and zest. Cook, stirring, for 30 seconds or until fragrant. Season with salt and pepper.
Rinse and finely chop parsley. Flake fish. Add spaghetti, reserved pasta water, butter and parsley to frypan and stir to coat. Gently fold through flaked fish for 1–2 minutes or until warmed through. Season with lemon juice, salt and pepper.
Remove from heat, stir through rocket leaves and divide between bowls. Sprinkle with breadcrumbs to serve.