Toast 1/4 cup walnut pieces (chopped) in a small, dry frying pan on medium heat till fragrant, transfer to a bowl and set aside.

Add a glug of olive oil in the same pan and fry 1/4 cup of breadcrumbs over medium heat, stirring frequently until they turn golden. Transfer to a bowl and set aside.

Finely chop some flat-leaf parsley to make 1/4 cup, transfer to a bowl and set aside.

Finely chop 3 large garlic cloves and place in a deep pan, along with a good glug of olive oil. Slowly warm up on the lowest heat (don’t let the garlic brown).

Meanwhile, bring a large pot of water to a boil and cook 240g spaghetti according to packet instructions.

After a couple of minutes, transfer 1/4 cup of the cooking water to the garlic, along with 1 tsp coarse salt, another glug of olive oil, and raise the heat a bit to slowly stew the garlic.

Just before draining the pasta, add the walnuts and parsley to the garlic mixture. Drain the pasta, reserving another 1/4 cup of cooking water.

Add the pasta to the garlic mixture and mix vigorously to combine well. Add in as much of the cooking water as needed to loosen the pasta.

Garnish with a good sprinkling of the breadcrumbs and a grating of parmesan.

Serves 2.