Garlicky Spaghetti with Anchovies & Breadcrumbs
Drain the oil from the anchovies into a small frying pan and set aside.
Warm 5 tbsp of olive oil in a large pan over a medium heat. Peel and mince the garlic and parsley before adding them to the pan along with the anchovies and chilli flakes.
Put your pasta onto cook in heavily salted boiling water.
Cook gently, breaking up the anchovies with a wooden spoon so that they melt into the oil. Once the garlic is very lightly golden, remove from the heat.
Place the pan with the anchovy oil in over a medium heat, add your breadcrumbs and cook, stirring regularly, until they’re golden brown. Season with a pinch of salt and set aside.
Once the pasta is al dente, add to the pan with the anchovies and half a mug of the pasta cooking water, place over a high heat and stir well to create a glossy sauce. Mince the parsley and add along with the juice of a lemon.
Plate up and top with the toasted breadcrumbs.