Breadcrumbs: Any time you have bread that’s heading a bit stale, blitz it up and add to a container or Ziplock bag in the freezer. That way you always have breadcrumbs to hand, ready to coat fish or chicken or to crisp up and use as a topping for other pasta dishes and salads. If you make more crispy breadcrumbs than you need for this, they keep for ages and I love them for a bit of an extra crunch for salads or any sort of pasta dish.

Pasta water: Because angel hair is really fine, it absorbs liquid quickly. Make sure you’re heavy-handed with the reserved pasta water as it can soak up the sauce faster than thicker shapes like spaghetti.

Antipasti: This recipe is very adaptable based on what's sitting in the jars in your fridge or cupboards. If you don't have artichokes, sun-dried tomatoes, capers, or jarred roasted red peppers work beautifully here. Any seasoned oil from the jars is packed with free flavour so don’t discard it.

Pasta shapes: I love angel hair pasta - I think it’s really underrated but it works so gorgeously here! Its official name is Capellini - or Capelli d’Angelo. It also only takes 3 minutes to cook so it’s great for a very speedy option! If you want a bit more bite, swap it out for something similarly twirly like linguine or spaghetti. Just cook to al dente, according to package instructions.

Salt: Because this dish uses already salty pantry staples: anchovies, olives, Parmesan, I hold off on adding any salt until the very end (if at all). The only place you want to add salt from the start is your pasta cooking water, which seasons the pasta from within.

Texture: The contrast between the silky strands of pasta and the crunchy breadcrumbs is what makes this dish really pop. To keep that contrast, don’t add the breadcrumbs to the pan with the pasta, just sprinkle over individual bowls at the final second before serving. This would also be great with some creamy burrata on the top. Heaven!