In a large pan or wok drizzled with a ¼ cup olive oil and set to a medium heat, add ½ cup finely chopped walnuts, and 1/3 cup breadcrumbs (I like to use Panko). Stir to blend well with the oil. Continue stirring till golden. Add 2 garlic cloves, finely chopped, and stir. Turn off the heat once the garlic is quite fragrant but hasn’t changed colour. Season with salt and pepper.

Next, cook 400g thin spaghetti according to packet instructions. When done, reserve a ½ cup of the cooking liquid, drain the pasta, and add to the walnut mixture turning the heat back up to medium. Add the reserved cooking water, 3 tbsp parsley, finely chopped and a good drizzle of olive oil. Stir till well-combined.

Serve along with some grated pecorino.

Serves 4.