1 red chilli, deseeded if liked, and finely sliced
2 tablespoons capers, rinsed and drained
400 g (13 oz) tagliatelle
juice and grated rind of 1 lemon
salt and pepper
Place the ciabatta in a small food processor or blender and whizz to form coarse breadcrumbs. Pour the oil into a small frying pan and add the garlic. Cook over a low heat for about 10 minutes until a deep golden colour, then remove the cloves with a slotted spoon and discard. Add the breadcrumbs to the pan and cook for a further couple of minutes until beginning to colour. Remove the breadcrumbs with a slotted spoon and set aside. Add the chilli and capers and cook for 2 minutes until lightly browned.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir in the flavoured oil, lemon rind and juice and a little cooking water if needed. Season well.
Spoon into serving bowls and serve scattered with the breadcrumbs.