Yield: 5 servings

Ingredients:

  • Spaghetti (1 lb)
  • Salt
  • Oil-packed anchovy fillets (4)
  • Garlic (6 cloves)
  • Crushed red pepper (1/2 tsp)
  • Olive oil
  • Parsley (1/2 cup finely chopped)
  • Panko breadcrumbs (1 cup)
  • Grated parmesan cheese
  • Black pepper

Directions:

  1. Finely chop garlic and parsley.
  2. Cook spaghetti al dente according to package directions.
  3. Drain spaghetti, reserving 3 tbsp cooking liquid.
  4. Return spaghetti to pot, stirring in a small amount of olive oil to prevent sticking.
  5. Cook 1 cup oil, anchovies, garlic, red pepper, and a pinch of salt in a large skillet over medium heat, stirring occasionally.
  6. When anchovies dissolve and garlic is tender, stir in parsley and remove from heat.
  7. Meanwhile, heat 3 tbsp oil in a small skillet over medium heat.
  8. Add breadcrumbs and cook until golden, stirring often.
  9. Stir anchovy mixture, reserved cooking liquid, and breadcrumbs into spaghetti.
  10. Cook over medium until heated through.
  11. Serve topped with parmesan and black pepper to taste.