Neil Perrys spaghetti with spanner crab and pangrattato

Ingredients

• FOR THE PANGRATTATO
• 300g sourdough bread, crusts removed and cut into chunks
• 60ml olive oil
• 1 tsp mild chilli flakes
• 1 clove garlic, smashed
• 2 tbsp flat-leaf parsley, finely chopped
• good pinch sea salt flakes
• FOR THE SPANNER CRAB PASTA
• 400g dried spaghetti
• 100ml olive oil, plus extra to serve
• 2 garlic cloves, thinly sliced
• 2 long red chillis, finely chopped
• 400g spanner crab meat
• 60ml dry white wine
• 1 tbsp butter
• juice of 1 lemon
• 2 tsp flat-leaf parsley
• pinch sea salt

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