500g spaghetti
6 tablespoons smoked chilli oil
2 cups carrot-top sauce chewy, crispy bits
zest from 1 lemon
2 tablespoons roughly chopped chillies from chilli oil
CARROT-TOP SAUCE (approx. 5 cups)
stalks and leaves from 8 carrots
2 cups parsley
4 garlic cloves, peeled
1 tablespoon fennel seeds, toasted and ground
150ml olive oil
¼ cup sherry vinegar
¾ cup almonds, toasted
2 tsp salt
2 tsp pepper
30 small or 15 large red chillies
1 litre sunflower oil
4 garlic cloves
stale bread
olive oil


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.
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.
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.
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.

 Recipe, Food Styling & Photography William Bowman

Leave a Reply

Your email address will not be published.