Garlicky Spaghetti
Anchovies are totally optional in this recipe. The garlic, however, is not!

MAKES:
4 SERVINGS
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 35 MINS
INGREDIENTS
6 cloves garlic
60 ml extra-virgin olive oil
50 g panko bread crumbs
1/4 tsp. crushed chilli flakes
salt
450 g dry spaghetti
1 tbsp. butter
3 oil-packed anchovy filets, crushed (optional)
Juice and zest of 1/2 lemon
35 g freshly grated Parmesan (optional)
5 g freshly chopped parsley

DIRECTIONS
Mince 3 garlic cloves. In a large pan over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and garlic and season with crushed chilli flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs onto a paper towel lined plate and wipe out pan.
Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 240ml pasta water.
Meanwhile, return pan to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking.
Add pasta to pan and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.