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Trim the romanesco of outer leaves and tough stalk.
Place in a medium sized pan with a couple of centimetres of boiling water and the pinch of salt. Cover and simmer for about 5 minutes or until the romanesco is just tender.
Dry fry the almonds over a moderate heat, stirring occasionally until golden.
Remove the romanesco into a colander and allow to drain, then pull apart into florets.
Cook the pasta in salted boiling water for 11 minutes or until al dante.
Meanwhile warm the sauce gently in a pan, stirring occasionally until near simmering.
Heat the oil on a non-stick frying pan. Add the romanesco florets and fry over a moderate heat, stirring occasionally, for 3-5 minutes - the florets should be just beginning to char. Grate in the lemon zest and add the garlic after the first 2 minutes. Turn off the heat, squeeze in the lemon juice and stir.
Divide the pasta into 2 bowls. Spoon the sauce over the top, then add the romanesco and finish with the almonds.