Lemon-Garlic Celeriac Spaghetti | With Crispy Pangrattato

Peel the celeriac, then cut it into thin matchstick strips (julienne) or into thin ribbons using a vegetable peeler. Slice the garlic cloves paper-thin. Finely grate the zest of the organic lemon and squeeze its juice. Finely chop the fresh parsley.

Prepare the crispy breadcrumbs (pangrattato): heat 20 ml of extra virgin olive oil in a pan over medium heat. Add the breadcrumbs, a pinch of salt, and toast, stirring constantly, for 3-4 minutes until golden brown and crispy. Stir in half of the chopped parsley and half of the grated lemon zest, then remove from the heat and set aside in a small bowl.

In a large pot, bring plenty of water to a boil, season generously with salt (approx. 1 tsp fine salt), then add the dry spaghetti. Cook for 1 minute less than indicated on the package so it remains firm and perfectly 'al dente'. Before draining, ladle out and set aside approx. 1.5-2 dl of the starchy cooking water.