Green spaghetti with golden egg yolk and chilli gremolata

Combine all the ingredients for the gremolata. Mix well and set aside

Bring a large pot of salted water to the boil for the pasta

Add the pasta to the boiling water and cook until al dente. Drain, reserving a pint or so of pasta water

To prepare the pasta sauce, heat a splash of olive oil in a frying pan. Fry the garlic for a minute or so, taking care not to colour it

Add the spinach and basil to the pan and stir until they wilt down

Once wilted, add the spinach and basil mixture to a blender with a generous splash of pasta water and blend to a sauce. Add more pasta water if necessary

Add Parmesan cheese, lemon juice and seasoning to the blender, then blend again

Add the sauce back to the frying pan and add the spaghetti. Mix well, adding more pasta water to loosen if necessary

Divide the pasta between two plates and drizzle with gremolata. Top each with an egg yolk to serve