Put a large pot of salted water on the stove to boil. When it’s on a rolling boil, add the spaghetti and cook until al dente according to the packet instructions, around 8-9 minutes.

A couple of minutes before the pasta is ready: in a deep frying pan or skillet over medium-high, heat 2 tablespoons of the olive oil until shimmering, add the minced garlic cloves, and fry until fragrant and beginning to colour, then reduce the heat to low.

Use tongs or a pasta fork to transfer the spaghetti to the frying pan, along with a couple of tablespoons of the cooking water, and stir to coat with the garlicky oil.

Shower the spaghetti with three tablespoons of pangrattato, and stir it through the pasta so it’s evenly distributed, then use tongs to distribute the spaghetti between serving plates.

Drizzle the remaining extra virgin olive oil onto the pasta, sprinkle on the rest of the pangrattato (and optional chilli flakes if you like), and garnish with lemon slices or wedges to squeeze onto the pasta, and serve immediately with a bowl of pangrattato on the table.