Spaghetti With Chilli and Garlic Crumbs

• 14 Turkish bread, coarsely torn
• 1 lemon
• 14 cup extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 red bird's eye chilies, seeded, finely chopped
• 3 anchovy fillets, finely chopped
• 14 cup flat leaf parsley, finely shredded
• 375 g spaghetti

1. Place the bread in the bowl of a food processor and process until coarse breadcrumbs form.
2. Use a zester to remove the rind from the lemon.
3. (Alternatively, use a vegetable peeler to peel rind from lemon.
4. Use a small, sharp knife to remove white pith from rind.
5. Cut rind into very thin strips.)
6. Juice the lemon.
7. Heat 2 tablespoons of the oil in a frying pan over medium heat.
8. Add breadcrumbs and cook, stirring continuously, for 2-3 minutes or until breadcrumbs are golden and crisp.
9. Transfer to a plate.
10. Heat the remaining oil in the pan over medium heat.
11. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until aromatic.
12. Add lemon rind, juice and parsley leaves.
13. Remove from heat.
14. Meanwhile, cook the spaghetti in a large saucepan following packet directions until al dente.
15. Drain well.
16. Add the spaghetti to the garlic mixture and toss to coat.
17. Add half the breadcrumbs and toss to coat.
18. Spoon evenly among serving bowls.
19. Sprinkle with remaining crumbs and serve immediately.

turkish bread, lemon, extra virgin olive oil, garlic, red bird, anchovy, flat leaf parsley

Taken from www.food.com/recipe/spaghetti-with-chilli-and-garlic-crumbs-484278 (may not work)