Heat the butter in a large pan over a low heat and fry the onions for 15 minutes until soft. Add the garlic, lemon zest and juice, then cook for a minute.

Add the nduja and half the coriander, then fry for 1-2 minutes.

In a small frying pan, heat a glug of olive oil, add the breadcrumbs and fry over a medium heat for 3-4 minutes until crisp. Set aside.

Cook the spaghetti in a pan of boiling salted water for 3-4 minutes until almost tender. Drain, reserving a cupful of the cooking water, then add the pasta to the nduja mixture. Set over a medium heat, then toss with a splash of the pasta water and the 3 tablespoons of olive oil

Season with salt and pepper, and sprinkle with the crunchy breadcrumbs and remaining coriander.

Enjoy!