Spaghetti with Garlicky Bread Crumbs and Sardines

Adapted from the New York Times' Melissa Clark

1/3 cup extra-virgin olive oil, more as needed
12 anchovies, chopped **or 1 tin of Sardines, all mashed up with a fork
6 garlic cloves, minced **I used 4
1/4 teaspoon red pepper flakes **I omitted
1 cup good dried bread crumbs **3 handfuls is 1 cup, right?
Black pepper and kosher salt, as needed
1 pound spaghetti
2 egg yolks
1 tablespoon Asian fish sauce (optional)
1 teaspoon hot sauce, such as Tabasco, or to taste **I opted out, to ensure the twins would eat
1/2 cup roughly chopped parsley **sigh. I forgot to add.
Lemon wedges, for serving **I tried adding in a touch of juice to my plate. Didn't taste right to me.

How To:
1- In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.

2- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).

3- In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.