Cooking Instructions
1.
Start by making the breadcrumbs. Blitz the
bread (100 g)
in a food processor to make coarse breadcrumbs. Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the
anchovies (4)
, breaking them up with a wooden spoon. Tip in the
chilli flakes (as needed)
and breadcrumbs, stirring until golden. Remove from the pan and set aside to cool.
2.
Cook the
spaghetti (400 g)
in a pan of salted boiling water until al dente.
3.
Meanwhile, heat 5 tbsp extra virgin olive oil in a large frying pan over a low heat. Add the
garlic (3 cloves)
and
chilli flakes (as needed)
and gently sizzle for 1 minute, until the garlic is fragrant and lightly golden. Add the sliced
sprouts (400 g)
and pan-fry, stirring, for 1 minute. Remove from the heat and set aside.
4.
Drain the spaghetti, reserving half a mug of cooking water. Toss the pasta in the pan with the sprouts and garlicky olive oil over a medium heat, until all the pasta is well coated. Add a splash of cooking water and stir until all the liquid coats the pasta. Top with the anchovy breadcrumbs.