A beautiful dish with a lot of flavor - this will be a family favorite! If you’re not an anchovy person, don’t let that alarm you - the anchovies in this dish are merely there for the salty flavor they give. Plus, they’re minced so tiny you won’t even know they’re there. You may be shocked at how many restaurants use anchovies for their unique salty flavor. If you think you don’t like anchovies, you may be surprised at how many times you’ve actually had them without even knowing. They give a flavorful saltiness not even the best salt can give!
1 pound black (squid ink) spaghetti
1/2 cup good quality olive oil + 2 tablespoons
5 garlic cloves - minced or grated
4 anchovies - minced finely into a paste
1/2 teaspoon red pepper flake + more to taste
1/2 cup grated Parmesan
1/2 cup panko breadcrumbs
Bring a large pot of very salty water to a boil. Boil spaghetti according to package directions or until al dente. While pasta is boiling, heat the 1/2 cup of olive oil over low heat in a large sauté pan. Add the garlic, anchovies, and pepper flake. Sauté for about one minute or until fragrant. Take off the heat so the garlic doesn’t burn. When the spaghetti is ready, using tongs, immediately transfer to the sauce. Add about 1/2 to 1 cup of pasta water and Parmesan. Toss together until combined and creamy - add more pasta water as needed if spaghetti gets dry. In a small sauté pan, add the remaining 2 tablespoons of olive oil and the breadcrumbs over medium heat. Toss together until golden in color (breadcrumbs can also be made ahead and stored in a container on the counter up to a couple of days before). Serve breadcrumbs atop the spaghetti.