Anchovy Butter and Crispy Breadcrumb Spaghetti

Ingredients

• 400 g spaghetti
• 6 anchovy fillets in oil
• 60 g panko breadcrumbs
• 3 garlic cloves
• 50 g butter
• 3 tbsp olive oil
• 1 lemon, zest only
• 15 g fresh flat-leaf parsley, chopped

Method

1. 1

   Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the breadcrumbs and toast, stirring, until deep golden and crisp, about 4 minutes. Tip onto a plate and mix with lemon zest and half the parsley.

2. 2

   Cook the spaghetti in well-salted boiling water until al dente. Reserve 150 ml pasta water and drain.

3. 3

   Melt the butter with the remaining olive oil in a large pan over medium heat. Add the anchovy fillets and stir until they dissolve into the butter, about 2 minutes.

4. 4

   Add the sliced garlic and cook for 1 minute, then add the drained spaghetti and a generous splash of pasta water. Toss vigorously to coat every strand in the anchovy butter.

5. 5

   Serve topped with the crispy breadcrumbs, remaining parsley and an extra squeeze of lemon if liked.