Anchovy Garlic Breadcrumb Spaghetti with Parsley

Why You’ll Love This Recipe

• Big flavor from small pantry heroes: anchovies, garlic, and olive oil do the heavy lifting.
• Crunchy, golden breadcrumbs add satisfying texture in every bite.
• Weeknight-fast: on the table in about 25 minutes.
• Flexible and affordable with ingredients you likely already have.

Grocery List

• Produce: Garlic, flat-leaf parsley, 1 lemon
• Dairy: Parmesan or Pecorino Romano (optional)
• Pantry: Spaghetti, oil-packed anchovy fillets, extra-virgin olive oil, panko or dry breadcrumbs, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

Breadcrumb Topping

• 1 cup (about 30 g) panko or fine dry breadcrumbs
• 2 tbsp (30 ml) extra-virgin olive oil
• 1/2 tsp finely grated lemon zest
• Pinch kosher salt and black pepper

Anchovy–Garlic Spaghetti

• 12 oz (340 g) dry spaghetti
• 1 tbsp kosher salt (for boiling water)
• 4 tbsp (60 ml) extra-virgin olive oil
• 6 oil-packed anchovy fillets (about 18 g), plus 1 tsp anchovy oil from the tin/jar (optional)
• 4 large garlic cloves, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1 tbsp fresh lemon juice, plus more to taste
• 1/2 cup (15 g) flat-leaf parsley, chopped
• 1/2 cup (40 g) finely grated Parmesan or Pecorino Romano, optional for serving
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Bring the pasta water to a boil

Fill a large pot with 4 quarts (3.8 L) of water and bring to a rolling boil (212°F/100°C). Add 1 tablespoon kosher salt. Keep it at a steady boil while you prep the other components.

Step 2: Toast the breadcrumbs until deeply golden

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the breadcrumbs and a pinch of salt and pepper. Stir frequently until evenly golden and crisp, 3–5 minutes. Remove from heat and stir in the lemon zest. Transfer immediately to a bowl to stop the cooking and keep them crunchy.

Step 3: Build the anchovy–garlic oil

In the same skillet, add the remaining 4 tablespoons olive oil over medium-low heat. Add the anchovy fillets and sliced garlic. Cook, stirring and mashing the anchovies, until they dissolve into the oil and the garlic turns translucent without browning, 2–3 minutes. Sprinkle in the red pepper flakes and cook 30 seconds more. Keep the heat low—you want a gentle sizzle, not fried garlic.

Step 4: Cook the spaghetti al dente

Add the spaghetti to the boiling water and cook until al dente, 1–2 minutes less than the package directions (typically 8–9 minutes). Before draining, reserve at least 1 cup (240 ml) of the starchy pasta water. Drain the pasta.

Step 5: Emulsify and coat the pasta

Add the drained spaghetti to the skillet with the anchovy–garlic oil. Pour in 1/2 cup (120 ml) reserved pasta water and toss vigorously over medium heat until the oil and water emulsify and the pasta is glossy and lightly saucy, 60–90 seconds. Stir in 1 tablespoon lemon juice. If it looks dry, add more pasta water, 1–2 tablespoons at a time. Season with black pepper and taste for salt (anchovies and cheese add saltiness).

Step 6: Finish with herbs and crunchy crumbs

Take the skillet off the heat and fold in the chopped parsley and half of the toasted breadcrumbs. Divide among warm bowls. Top with the remaining crumbs and a light shower of grated Parmesan or Pecorino (if using). Add a final twist of pepper and serve immediately while the crumbs are at peak crunch.

Pro Tips

• Keep garlic pale: if it starts browning, pull the pan off heat for 30 seconds, then return on low. Browned garlic can turn bitter.
• Crunch insurance: mix only half the crumbs into the pasta and save the rest for topping to maintain texture.
• Glossy sauce 101: the emulsion happens when starchy pasta water meets hot oil—toss continuously for a silky coating.
• Salt smart: anchovies and cheese are salty; boil pasta in properly salted water but hold back on extra salt until you taste the finished sauce.
• Anchovy shy? Start with 3 fillets, taste, then add more next time. They melt into savory depth, not fishiness.

Variations

• Lemony Caper Twist: Add 2 tablespoons drained capers with the red pepper flakes and finish with extra lemon zest.
• Greens Upgrade: Toss in 3 cups chopped kale or broccoli rabe during the last 2 minutes of boiling the pasta; drain with the spaghetti and proceed.
• Spicy Calabrian: Stir 1–2 teaspoons Calabrian chili paste into the anchovy–garlic oil for a fruity, assertive heat.

Storage & Make-Ahead

Best served immediately so the breadcrumbs stay crisp. Toasted breadcrumbs can be made up to 1 week ahead; store airtight at room temperature and re-crisp in a dry skillet for 30–60 seconds if needed. Leftover pasta keeps 1–2 days in the refrigerator; reheat gently with a splash of water and top with fresh crumbs. Cooked anchovy–garlic oil can be cooled quickly and refrigerated up to 3 days; rewarm gently before tossing with pasta. Do not store raw garlic in oil. Freezing is not recommended.

Nutrition (per serving)

Approximate values with cheese: 560 calories; 22 g fat (5 g saturated); 73 g carbohydrates; 4 g fiber; 18 g protein; 930 mg sodium. Values will vary based on brands and how much salt is absorbed by the pasta.