Garlicky Spaghetti

Instructions

1. 1

   Thinly slice the garlic, drain and chop the oil-packed anchovies, and finely chop the parsley. Bring the water to a boil in a large pot, add the salt and spaghetti, and cook for 1 minute less than the package instructions.

2. 2

   Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the breadcrumbs and stir for 3–4 minutes, until golden and crisp. Transfer to a bowl.

3. 3

   Reduce the skillet heat to low and add the remaining 3 tablespoons olive oil, the garlic and chili flakes. Cook gently for 2–3 minutes, stirring, until the garlic is fragrant and pale gold. Add the anchovies and stir for 1–2 minutes, pressing them with a wooden spoon until they break down into the oil.

4. 4

   Reserve 1 cup of the pasta cooking water, then drain the spaghetti. Add it to the skillet with ½ cup of the reserved water. Increase the heat to medium and toss for 1–2 minutes, until the pasta is al dente and coated in a glossy sauce. Add another splash of reserved water if needed to loosen it.

5. 5

   Remove from the heat and toss in the parsley and half the toasted breadcrumbs. Divide among four bowls and scatter the remaining breadcrumbs over the top. Serve immediately.