Spaghetti with Anchovies and Crisp Garlic Crumbs

Don't be put off by the anchovies, they melt into the background and provide a salty contrast to the toasted garlic bread crumbs.

Ingredients

400 g	Spaghetti
9 slices	Toast bread slices
60 g	Butter
2	Garlic cloves, crushed
45 g	Anchovies, drained and finely chopped (Main)
3	Lemons, enough for 2 tbsp of juice and 2 tsp of lemon zest, and wedges to serve
½ cup	Chives, finely chopped
½ cup	Olive oil
1 to taste	Salt & freshly ground pepper

Directions

1. Cook 400g of spaghetti (I used dried for this) in a large pot of boiling salted water.
2. Remove the crusts from 9 slices of white toast bread and process into crumbs.
3. Melt 60g of butter in a pan and cook the breadcrumbs with 2 crushed garlic cloves until well browned (keep stirring or they will burn).
4. Drain the pasta and toss in 45g of anchovies (drained and finely chopped), 2 tbsp lemon juice, 2 tsp lemon zest, 1/2 cup of finely chopped chives and 1/2 cup of olive oil.
5. Toss through the garlic crumbs, season and serve immediately with some lemon wedges.