Spaghetti with Anchovies and Breadcrumbs

Method

1. Heat olive oil in a pan and add a clove of garlic and parsley stems.
2. Add the anchovies and a splash of water to dissolve them without burning.
3. Crush two cherry tomatoes with your hand and add them to the pan.
4. In a separate pan, toast breadcrumbs until golden, stirring constantly.
5. Cook spaghetti until al dente, then finish cooking in the sauce for the last two minutes, adding pasta water as needed.
6. Turn off the heat, add chopped parsley and lemon zest.
7. Serve with the toasted breadcrumbs on top.