SPAGHETTI WITH ANCHOVIES AND BREADCRUMBS

SPAGHETTI WITH ANCHOVIES AND BREADCRUMBS image

Yield 4

Number Of Ingredients 8

12 anchovy fillets in olive oil, drained
Salt
1 pound spaghetti
1/2 cup olive oil
6 large garlic cloves, minced
Large pinch of red pepper flakes
2 tablespoons chopped fresh parsley
2/3 cup toasted breadcrumbs (see below)

Steps:

Finely chop 6 anchovy fillets; cut the remaining 6 into 1/2-inch pieces; set aside. Cook the pasta in boiling salted water until al dente. While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the garlic, red pepper, and finely chopped anchovies. Cook, stirring until the anchovies dissolve. Remove the skillet from the heat. Stir in the parsley and remaining anchovies. Reserve 1 cup of the pasta water and drain the pasta. Add the pasta to the skillet with the anchovy sauce. Toss until the strands are well coated. Add some of the reserved pasta water if the mixture seems too dry. Set aside 2 tablespoons of the toasted bread crumbs. Add the remaining crumbs to the skillet and toss the pasta again. Transfer the pasta to individual serving bowls. Top each serving with a sprinkling of the reserved bread crumbs. Toasted breadcrumbs In a skillet: Warm 2 tablespoon olive oil in a 10-inch skillet over medium heat. Add 3/4 cup of fresh breadcrumbs and stir to coat with oil. Cook, stirring constantly, until the crumbs are golden brown and crunchy, about 5 minutes. In the oven: Place 3/4 cup of fresh bread crumbs in a bowl with 2 tablespoons olive oil. Using your hands, gently combine the ingredients. Spread the breadcrumbs on a baking sheet and place in a 350 degree F. oven. Bake about 8 minutes, stirring a couple of times, until golden brown and crisp.