Orecchiette with burrata, chilli and anchovy

Method

1. Bring a pan of heavily salted water to the boil. Add the orecchiette and cook for 8-10 minutes.
2. Meanwhile, put a large frying pan over a medium heat. Add the olive oil, chilli flakes and breadcrumbs, then cook, stirring constantly, for 3-5 minutes or until the breadcrumbs have crisped and turned brown. Tip them out into a bowl, then wipe out the pan and put it back over a low-medium heat.
3. Set aside 6 anchovy fillets, then add the rest (including their oil) to the pan with the garlic and the chilli. Cook for a couple of minutes until the anchovies have dissolved into the oil and the garlic and chilli have softened.
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4. Once ready, drain the pasta (reserving a mugful of the pasta water) and add to the frying pan. Toss vigorously to coat the pasta in the flavoured oil, adding splashes of pasta water as you do so to create a sauce. Finely zest the lemon into the pasta, then add a big squeeze of juice and the parsley. Season with a little salt and plenty of black pepper, give it all a final toss, then divide between bowls. Top each with half a burrata, 3 of the reserved anchovy fillets and the breadcrumbs.