Ingredients

SERVES 

  • 350 g/12 oz fresh white
  • breadcrumbs 
  • 4 tbsp finely chopped fresh
  • flat-leaf parsley
  • 1 tbsp chopped fresh chives
  • 2 tbsp finely chopped fresh
  • sweet marjoram
  • 3 tbsp olive oil, plus extra
  • to serve
  • 3 -4 garlic cloves, finely
  • chopped
  • 55 g/2 oz pine nuts
  • salt and pepper
  • 450 g/1 lb fresh paglia e fieno
  • 55 g/2 oz freshly grated
  • romano cheese, to serve

Method

1. Mix the breadcrumbs, parsley, chives and
    marjoram together in a small bowl. Heat the
    olive oil in a large heavy-based frying pan.
    Add the breadcrumb mixture and the garlic
    and pine nuts, season with salt and pepper
    and cook over low heat, stirring constantly, for
    5 minutes, or until the breadcrumbs become
    golden, but not crisp. Remove the pan from
    the heat and cover to keep warm.

2. Bring a large heavy-based saucepan of lightly
    salted water to the boil. Add the pasta, return
    to the boil and cook for 4-5 minutes, or until
    tender but still firm to the bite.

3. Drain the pasta and transfer to a warmed
    serving dish. Drizzle with 2-3 tablespoons
    of olive oil and toss to mix. Add the garlic
    breadcrumbs and toss again. Serve
    immediately with the grated romano cheese.