Serves 4-6
1 2 oz can of flat anchovies packed in oil, drained and chopped fine
6 tablespoons extra virgin olive oil
2 cups breadcrumbs
¼ teaspoon chili pepper flakes or more or less to taste. Calabrian peppers if possible
1 lb. thick spaghetti (bucatini)
salt to taste depending on anchovies
Heat 3 tablespoons olive oil in a small frying pan (non-stick works well) and toast breadcrumbs to dark gold – stir to prevent burning. Remove breadcrumbs to a bowl and keep warm.
In a large skillet over medium heat add the remaining olive oil. When hot, add the pepper flakes and sauté for a minute.
Add the chopped anchovy, crushing it into a paste with a fork or wooden spoon. Cook dissolving the anchovies in the oil as best as possible.
Meanwhile, heat water for pasta and cook pasta. When done drain and add to a warm bowl, reserving about 1 cup of cooking water.
Pour sauce over pasta and toss well. If too dry (the likely case), add a couple of tablespoons of the cooking water. The pasta should not be totally dry.
Add to serving bowls and sprinkle breadcrumbs onto the pasta.