Square Spaghetti with Anchovies and Toasted Breadcrumbs

Method

1. 1

   Bring a large pot of lightly salted water to a boil. Meanwhile, toast the breadcrumbs in 15 ml (1 tablespoon) of the oil over medium heat, stirring until evenly golden, about 3 minutes. Transfer to a dry plate.Bring a large pot of lightly salted water to a boil. Meanwhile, toast the breadcrumbs in 1 tbsp (15 ml) (1 tablespoon) of the oil over medium heat, stirring until evenly golden, about 3 minutes. Transfer to a dry plate.

   Start 3 min timer
2. 2

   Cook the spaghetti until 1 minute short of the packet’s al dente time. Meanwhile, heat the remaining 45 ml (3 tablespoons) of oil with the garlic over low heat. When the garlic softens, add the anchovies and stir until they dissolve, about 2 minutes.Cook the spaghetti until 1 minute short of the packet’s al dente time. Meanwhile, heat the remaining 3 tbsp (45 ml) (3 tablespoons) of oil with the garlic over low heat. When the garlic softens, add the anchovies and stir until they dissolve, about 2 minutes.

   Start 1 min timerStart 2 min timer
3. 3

   Reserve 150 ml of pasta water and drain the spaghetti. Toss in the skillet over medium heat with 60 ml of the reserved water until glossy and al dente, about 1 minute. Add a little more water if the pan dries out.Reserve ⅔ cup (150 ml) of pasta water and drain the spaghetti. Toss in the skillet over medium heat with ¼ cup (60 ml) of the reserved water until glossy and al dente, about 1 minute. Add a little more water if the pan dries out.

   Start 1 min timer
4. 4

   Take the skillet off the heat and toss with the parsley. Divide among warm plates and spoon over the toasted breadcrumbs just before serving.