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Ingredients

• 400 g spaghetti or bucatini
• 6 tbsp Castruriali extra virgin olive oil — The anchovies melt into warm olive oil to make the sauce.
• 80 g coarse breadcrumbs from day-old bread
• 8 anchovy fillets in oil
• 2 garlic cloves, finely chopped
• a pinch of chilli flakes
• 2 tbsp flat-leaf parsley, chopped
• grated zest of ½ lemon (optional)

Method

1. Toast the crumbs. Fry the breadcrumbs in 2 tablespoons of oil over a medium heat, stirring, until golden and crisp. Tip onto a plate.
2. Melt the anchovies. Warm the remaining oil in the same pan over a low heat with the garlic and chilli for 1–2 minutes, then add the anchovies and stir until they dissolve.
3. Toss. Cook the pasta until al dente, drain, keeping a cup of water and toss in the anchovy oil with a splash of the water until glossy. Add the parsley and lemon zest.
4. Serve. Serve with the crumbs scattered thickly over the top so they stay crisp.