Spaghettini with Calamari, Rosemary and Lemon Recipe

Ingredients

• 60 ml (¼ cup) extra-virgin olive oil
• 1 onion, finely diced
• 500 gm cleaned calamari, cut into 2cm dice
• 1 tbsp rosemary
• 3 garlic cloves, very thinly sliced
• 2 long red chillies, thinly sliced
• Finely grated rind and juice of 1 lemon
• 400 gm dried spaghettini or 300gm fresh
• To serve: lemon wedges
• Toasted crumbs
• 70 gm (1 cup) coarse fresh sourdough crumbs
• 60 ml (¼ cup) olive oil
• 1 garlic clove, crushed