Bring a saucepan of water to the boil for the pasta. Remove and discard the crusts from the bread, break into pieces and reduce to crumbs in a food processor.
Chop enough parsley to give 4 tablespoons and enough oregano and chives to give 1½ tablespoons of each. Add to the breadcrumbs and process briefly to combine well.
Heat 3 tablespoons oil in a frying pan over moderate heat. Peel the garlic and crush it into the oil. Add the pine nuts and stir in the breadcrumb mixture. Season to taste and stir for 5–6 minutes, until the breadcrumbs are lightly browned but still quite soft, then remove the pan from the heat and keep warm.
Meanwhile, add the pasta and some salt to the pan of boiling water. Return to the boil and cook for 3–4 minutes, or until al dente. Grate the Parmesan into a serving dish and put aside.
Drain the pasta thoroughly and place in a large serving bowl with the remaining oil. Toss well, then add the breadcrumb mixture and toss again. Serve accompanied by the Parmesan, either scattered on top or in a separate bowl.
A simple tomato salad seasoned with black pepper and scattered with torn basil leaves would go well with this dish.
NUTRIENTS PER SERVING:
good source of vitamins B group and E, and calcium, selenium and zinc.