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Spaghetti fritti

Serves: 4
Ingredients
Egg 3 pc
Parmesan, grated a handful
Ricotta 60 gm
Lemon zest, grated 1 lemon
Lemon wedges, to serve 4 pc
Parsley, leaves picked a small bunch
Chilli, red, deseeded, finely chopped 1 pc
Chilli, red, deseeded, finely sliced lengthways 1 pc
Spaghetti, cooked, drained, rinsed, tossed in olive oil 250 gm
Parmesan, grated to garnish
Olive oil as required
For the arrabiata sauce:
Olive oil 60 ml
Garlic, thinly sliced 4 clove
Chilli, red, thinly sliced 1 ½ pc
Tomato, tinned, crushed by hand 400 gm
Method
For the arrabiata sauce, heat the olive oil in a pan and fry the garlic with the chilli over a medium heat until softened but not coloured.
Add the tinned tomatoes and cook gently for 20-25 minutes, until the olive oil splits the sauce. Season to taste.
Meanwhile, in a large bowl, whisk together the eggs, Parmesan, ricotta, lemon zest, parsley and chopped chilli, and season well.
Toss in the spaghetti so everything is well integrated, then use a fork to twirl the spaghetti into 12 little nests.
Heat 1cm of olive oil in a small pan. When it's hot, very carefully fry the nests of spaghetti, in batches if necessary, on both sides until crisp and golden.
Use tongs to gently squeeze them back into shape if they start to go flat.
Very carefully remove the fritti from the pan and leave to drain on kitchen paper.
While the fritti are warm, transfer to plates and sprinkle with a little Parmesan and sliced chilli.
Serve with the arrabiata sauce on the side and lemon wedges for squeezing over.

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