Active Time

　　15 minutes

　　Total Time

　　20 minutes

　　This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

　　

Ingredients

4–6 servings

　　1 pound spaghettini or spaghetti

　　Kosher salt

　　4 oil-packed flat anchovy fillets

　　6 large garlic cloves, thinly sliced

　　1/2 teaspoon crushed red pepper flakes

　　1 cup plus 3 tablespoons olive oil, divided

　　1/2 cup finely chopped fresh flat-leaf parsley

　　1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs

　　Freshly ground black pepper

　　Freshly grated Parmesan (for serving)

　　

Step 1

Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.

　　

Step 2

Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6–7 minutes (do not brown). Stir in parsley, then remove from heat.

　　

Step 3

While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.

　　

Step 4

Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1–2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.