Saffron Tagliatelle with Grana Padano Breadcrumbs and Crispy Parsley

Place the saffron in a small bowl with boiling water and allow it to steep.

For the breadcrumbs, heat a good glug of olive oil in a frying pan, add the breadcrumbs and chilli flakes and cook over a medium heat until golden. Stir through the Grana Padano and cook until crisped

For the crispy parsley, heat a layer of olive oil in a small saucepan with one parsley leaf. As soon as the leaf begins to sizzle add the remaining leaves and switch off the heat. Cook for about 15 seconds then transfer to a paper towel lined plate using a fork.

Cook the tagliatelle as per instructions. As it cooks, heat the garlic in a glug of olive oil over a low heat until just sizzling. Add the saffron water and butter and cook until melted.
Add the cooked tagliatelle, along with the grated Grana Padano and a little pasta water. Stir until glossy adding more pasta water if you need.

Top with the breadcrumbs and crispy parsley.