Spaghettini with Vongole and Chilli Breadcrumbs

Ingredients

• 400 gm dried spaghettini
• 60 ml extra-virgin olive oil
• 1 Spanish onion, thinly sliced lengthways
• 2 cloves of garlic, finely chopped
• 300 gm vongole, soaked in cold water to remove sand, drained
• 80 ml dry white wine
• 1/3 cup each of coarsely chopped flat-leaf parsley leaves and oregano leaves
• Chilli breadcrumbs
• 80 gm day-old crustless sourdough bread, coarsely torn
• 1 clove of garlic, finely chopped
• 2 small red chillies, coarsely chopped
• 80 ml (1/3 cup) olive oil
• 2 lemons, finely grated rind only