Spaghetti with anchovies and breadcrumbs

Ingredients for 4 servings:

• 2 rolls, stale
• 4 cloves garlic
• 1 fresh chili pepper
• 6 anchovy fillets in oil
• ½ bunch parsley, flat
• 6 tbsp olive oil
• 500g spaghetti
• Salt
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Grind the bread rolls into breadcrumbs in a blender. Peel and finely chop the garlic cloves. Rinse the parsley, shake dry, and finely chop. Deseed and finely dice the chili pepper. Drain the anchovy fillets and chop into large pieces. Heat 3 tablespoons of olive oil in a pan and sauté the garlic and chili pepper. Then add the anchovy fillets and continue to fry briefly. Cook the spaghetti in plenty of boiling, lightly salted water until al dente. In a second pan, heat the remaining olive oil and toast the breadcrumbs until golden brown. Drain the spaghetti, let it drain, and add it to a large bowl with the still-warm anchovy, garlic, and chili pepper oil. Mix well. Then fold in the hot breadcrumbs. Divide among plates and sprinkle with the chopped parsley and freshly grated Parmesan cheese.