Buttered Spaghetti with Anchovy Bread Crumbs

  • 1 Cup-Panko Bread Crumbs
  • 2 Tablespoons-Anchovy Oil-from anchovies packed in oil
  • 1 Pound-Dry Spaghetti
  • 5 Tablespoons-Unsalted Butter
  • 2 Each-Anchovy Filets-packed in oil, drained, chopped fine
  • ½ Cup-Parmesan Cheese-grated
  • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
  • ¼ Cup-Fresh Parsley-leaves only, chopped fine


  1. Warm a non-stick sauté pan over medium high heat, add bread crumbs and anchovy oil.
  2. Toss to coat and cook {while tossing-stirring constantly} until bread crumbs are toasted lightly.
  3. Remove from heat and place on a dinner plate to cool.
  4. Bring a large pot of water to a boil and add a few large pinches of salt.
  5. Drop pasta and set timer for 8 minutes.
  6. Meanwhile, warm a large non-stick sauté pan over medium heat.
  7. Add butter and melt with anchovy, if butter start to brown remove from heat until pasta is ready.
  8. When pasta has one-minute left, raise heat under pan with butter to medium high.
  9. Add a couple ladles of pasta water {about 1 cup} and swirl to combine.
  10. Once pasta is done remove pasta with tongs and add directly to the pan with butter/water.
  11. Toss to combine, season with salt/pepper/crushed red and half the parsley.
  12. Toss to combine and continue to cook until pasta is coated and has absorbed most of the butter/water sauce.
  13. Add half the parmesan and toss to coat.
  14. Remove to individual plates or a serving platter.
  15. Top with bread crumbs and serve.