Ingredients (serving 4):
- 500 gr (17.63 oz) spaghetti or vermicelli pasta
- 2 liters (67.62 fl oz) water
2 glasses extra virgin olive oil
5 anchovy fillets in olive oil
- 3 garlic gloves finely chopped
- 15 gr spicy chili pepper minced
300 gr (10.58 oz) toasted breadcrumbs
parsley leaves freshly minced
Bring water to a boil then season with salt; add pasta and cook, stirring occasionally following cooking time instructions.
Meanwhile heat oil in a large skillet over medium heat and add garlic, then anchovies until they break down amd melt.
In a separate large skillet heat a second glass of extra virgin olive oil add 200 gr toasted breadcrumbs, stirring often. Season with salt and pepper to taste and toss to combine.
When pasta is al dente drain it, reserving 1 cup pasta water. Add pasta to skillet with oil and anchovies and cook for a couple of minutes, stirring occasionally until sauce coats pasta and adding the water reserved if necessary.
Divide pasta among warmed bowls and garnish with reserved breadcrumb mixture and parsley and serve hot.