Anchovy spaghetti with crunchy breadcrumbs

A very tasty dish considered humble because of its simple ingredients. With a few careful touches, it is delicious and very quick.

Ingredients for 2 people
180 g spaghetti
50 g butter
5 or 6 anchovies
4 bread slices, stale is fine
Extra virgin olive oil
Salt
Garlic and chilli, if liked
I cut the bread into strips, then very small cubes.

I toast them with a little oil in a preferably non-stick pan until golden and crisp, then remove and reserve.

In the same pan, I break up anchovies with a wooden spoon in a drizzle of oil. They should dissolve without frying.
I add a spoonful of pasta water, which is now boiling, and some butter cubes, moving the pan backwards and forwards to emulsify.

I gradually add spoonfuls of water and butter cubes, shaking the pan until all the butter is used and the sauce is thick and smooth.

I add parsley.

I drain the pasta al dente and toss in the pan for a few minutes.

I plate as a nest by twirling the pasta with a serving fork inside a large ladle, surround with crunchy breadcrumbs and drizzle with oil.