To make Pici alle Briciole my grandmother and mother sat together on Sundays rolling strips of fresh pasta to form “pici” — like fat spaghetti .

We often ate them “alle Briciole”, with breadcrumbs, garlic and Parmesan.

Ingredients

Serves 4

300g spaghetti or other long pasta

6 tbsp extra virgin olive oil, plus extra to drizzle

200g soft white breadcrumbs

2 large garlic cloves, peeled and finely chopped

Half a red chilli, dry or fresh, finely chopped

1 teaspoon salt

Freshly ground black pepper 1 bunch flat-leaf parsley, roughly chopped

100g grated Parmesan, plus extra to serve

Method

1 While the pasta cooks, heat the olive oil in a frying pan. Add the breadcrumbs, garlic, chilli, salt and pepper. Sauté until breadcrumbs are golden brown.

2 Drain the pasta and add to the breadcrumb mixture. Add the Parmesan and parsley and toss to mix. Serve with extra grated Parmesan and olive oil.

Giancarlo Caldesi is the owner of Caffé Caldesi

How to enter the competition

Do you have your own secret recipe? A family favourite passed on through generations or a dish you learnt from your best friend? If you’d like to share it then send it to us and we’ll consider it for publication. If it arrives before 5pm on May 27, it will automatically be entered for our Reader’s Recipe Exchange competition. Gordon Ramsay will select his five favourites and each winner will receive Waitrose vouchers worth £150 (also redeemable at John Lewis).

Send your favourite family recipes to recipeexchange@thetimes.co.uk or post them online by clicking here.

For full terms and conditions click here

Times Recommends

• Thomasina Miers’s cabbage and bitter leaves on garlic toast
• Food that's good for body and soul
• Carrot, date and goat's cheese salad