Spaghetti With Chile Zucchini Crumbs

This just sounds downright awesome! Haven't tried it yet but will very soon. From Kitchen Seasons by Ross Dobson.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 14  ounces spaghetti
• 6  tablespoons light olive oil
• 3⁄4 cup  fresh breadcrumb
• 8  small zucchini, cut into julienned strips
• 2  garlic cloves, grated
• 2  small red chilies, deseeded and chopped
•  grated parmesan cheese, to serve

Directions

1. Cook the spaghetti according to package directions. Drain well and return to the pan to keep warm.
2. Heat a large frying pan over medium heat. When it is hot, add half of the oil, swirling around to coat the pan, then add the breadcrumbs. Cook the crumbs for 3-4 minutes, stirring constantly until evenly browned with a nutty aroma. Remove from the pan and wipe the pan clean.
3. Add the remaining oil to the pan and cook the zucchini for 5 minutes over high heat, turning often, until golden and starting to look crispy. Add the garlic and chiles and cook for 4-5 minutes, stirring often.
4. Add the cooked pasta and breadcrumbs to the pan, tossing around to combine and serve immediately with grated parmesan sprinkled over the top.