Serves 4
• ½ cup toasted breadcrumbs, preferably homemade
• ¼ cup chopped parsley
• 1 tsp lemon zest
• 5 tbsp extra-virgin olive oil
• 1 medium onion, minced
• 14 anchovies fillets in oil, drained and chopped
• 2 garlic cloves, minced
• ¾ tsp crushed red pepper flakes
• 400g dried spaghetti
1. Put breadcrumbs, parsley and lemon zest in a small bowl and toss to combine.
2. Heat the oil in a large pan over medium heat.
3. Add onion and cook for about 15 minutes, stirring occasionally, until soft and caramelised.
4. Add anchovies and garlic and cook for about three minutes, stirring often until anchovies break down and garlic is soft. Stir in pepper flakes and remove pan from heat.