To make pangrattato, place bread, anchovies (optional), parsley, lemon zest and KEEN’S Chilli Blend in a food processor bowl and process until rough crumbs form.
Heat 3 tablespoons of oil in a medium frying pan over medium heat. Add crumb mixture and cook stirring frequently for 8-10 minutes or until crisp and golden, transfer to a bowl. Reserve pan.
Cook pasta according to packet directions and drain. Heat remaining oil in reserved pan add garlic and broccoli and cook for 4 minutes stirring occasionally add prawns and cook, stirring for a further 4 minutes or until broccoli is just tender and prawns are cooked through. Remove from heat.
Stir in lemon juice and season to taste with McCormick salt and pepper. Toss through pasta and a generous amount of the pangrattato. Serve topped with extra pangrattato and a drizzle of olive oil.
Broccoli can be substituted with cauliflower florets.
Save left over pangrattato in an air tight container in the fridge and sprinkle over pasta dishes to boost the texture and flavour.