Method

• 1.
  For the pangrattato, heat 1/4 cup (60ml) oil in a large frypan over medium heat. Add breadcrumbs and zest, then season. Fry mixture, stirring, for 3-4 minutes until toasted and lightly golden. Transfer to a bowl to cool, then stir through the parsley and set aside. Wipe the frypan clean and set aside.
• 2.
  Cook the spaghetti in a saucepan of boiling, salted water according to the packet instructions.

• 3.
  Meanwhile, return the cleaned frypan to medium heat and add 1 tablespoon oil. Add the onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add the chilli and cook for a further 1 minute. Add the crab and cook, stirring, for 1 minute or until warmed through. Pour lemon juice and remaining 1/3 cup (80ml) oil into frypan and stir to combine. Simmer over low heat, stirring occasionally, for 5 minutes to infuse.
• 4.
  Drain pasta and immediately add to the crab mixture, along with 2-3 tablespoons cooking liquid. Using tongs, combine pasta and crab mixture. Add half the pangrattato and toss to combine.
• 5.
  Transfer pasta to a platter, then scatter with remaining pangrattato. Serve immediately with lemon wedges.