Heat the oven to 180ºC and begin with the dukkah breadcrumbs. Put your hazelnuts onto a baking tray and cook for 10-12 mins, set aside to cool. In the meantime, heat a small pan over a medium-high heat and add the whole spices. Toast for 1 min until fragrant, then tip into a pestle and mortar and set aside to cool. Using the same pan, add 2 tbsp oil and turn to a medium heat. Add the panko breadcrumbs and toast, stirring regularly, until evenly golden. Set aside in a bowl.

Peel and finely slice the red onions. Heat 4 tbsp olive oil in a pot and add the onions with a big pinch of salt. Cook on a low heat for 35-40 mins, stirring regularly until really sticky and jammy. If the onions start to catch too much, pour in a splash of water — a bit of colour is fine but we don't want them burnt! Mince or finely grate the garlic and add to the onions, cooking for a further 5 mins. Add the red wine vinegar and the harissa, stir well to combine.

Bring a large pan of salted water to the boil.

Meanwhile, finish preparing the dukkah breadcrumbs. Tip your roasted hazelnuts into the pestle and mortar with the toasted spices, then grind until roughly crushed. Tip into the bowl of golden panko breadcrumbs and season with salt.

Finely chop the parsley and grate the Parmesan. Drop the linguine into the boiling salted water and cook according to package instructions, around 10 mins. Use tongs to transfer the linguine to the onions, then add the Parmesan. Use a mug or ladle to add in some pasta water. Give it a good stir to emulsify — add as much pasta water as you need to make the sauce silky — it needs quite a lot! Stir through the parsley before tasting and adjust the seasoning with salt and pepper.

Plate up and top with the spiced breadcrumbs!