Week 14, Recipe 2: Spaghetti w/Bread Crumbs & Anchovies

Recipe courtesy of Life's Ambrosia (I think I found via Food Gawker)

• 1/3 cup plus 2 tablespoons olive oil
• 1 1/2 cups fresh bread crumbs
• 1 pound dried spaghetti
• 6 anchovy fillets, minced fine
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper
• 1/4 teaspoon chopped fresh parsley
• salt to taste
• grated Parmesan cheese

1. Heat 2 tablespoons of olive oil in a small sauce pan. Cook bread crumbs until browned and toasted, about 3 – 4 minutes. Remove from heat and set aside.
2. Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserving 1/4 cup of pasta water.
3. While pasta is cooking, heat 1/3 cup olive oil over medium heat, add anchovies and cook 2 minutes. Stir in garlic and pepper. Cook until anchovies dissolve, about 2 more minutes. Stir frequently and do not allow the garlic to burn. Add hot pasta and reserved pasta water. Toss to coat.
4. Sprinkle toasted bread crumbs and parsley over the pasta. Toss once more. Season to taste with salt if needed.
5. Serve with plenty of grated Parmesan cheese and some more crushed red pepper.

Results: I know what you're thinking-- didn't she do this 2 weeks ago with sardines?  May...be.  Okay very, very similar BUT the other one was better.  I used angel hair, skipped the parsley, subbing Italian seasoning and swapped parm for romano.  I also added frozen peas.  Not bad at all.  Still needed more bread crumbs.  The anchovies disappeared TOO much.