CARROT-TOP PASTA

Instructions

1.	Fill your biggest pot with water, add plenty of salt and bring to the boil.
2.	Cook the spaghetti then drain, reserving one cup of the pasta cooking water.
3.	While the spaghetti is cooking, heat two tablespoons of the smoked chilli oil in a large pan on a medium heat.
4.	Add the carrot-top sauce to the oil, stirring constantly.
5.	Just before the pasta is cooked, loosen the sauce with one cup of the pasta cooking water.
6.	Transfer the drained pasta to the pan with the sauce and toss until it’s well covered.
7.	Serve with a tablespoon of smoked chilli oil drizzled over each plate, a generous handful of crispy bits, a grating of lemon zest, a sprinkle of sea salt and a few of the chopped chillies.
8.	CARROT-TOP SAUCE
9.	Pulse the carrot stalks and leaves together with the parsley, garlic and fennel seeds in a food processor until roughly chopped.
10.	While the processor is running, pour in the olive oil and sherry vinegar to form a wet paste.
11.	Add the almonds, salt and pepper, and pulse until almonds are roughly chopped.
12.	SMOKED CHILLI OIL
13.	Smoke the chillies with manuka wood for one hour. Pour the oil into a pot and place over a low heat.
14.	Roughly chop the smoked chillies and put them in the oil with the garlic cloves.
15.	Let them infuse over a low heat for at least an hour.
16.	Once cooled, transfer oil and chillies into sterilised jars or bottles.
17.	CHEWY, CRISPY BITS
18.	Roughly tear or chop bread.
19.	Heat olive oil – about 1 tablespoon per cup of bread – in a pan over a medium heat.
20.	Fry bread, tossing regularly, until golden and crispy.