Published : March 31, 2015
Serves 4
300g dried spaghetti
80ml Jingilli extra virgin olive oil
1 cup fresh breadcrumbs
3 cloves garlic, thinly sliced
1 cup rocket leaves
10 olives, pitted and sliced
2 tsp grated lemon rind
1 tbsp lemon juice
1/4 cup capers, drained and rinsed
1/3 sliced green spring onions
2 large handfuls of chopped parsley
freshly ground pepper
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