Spaghetti With Anchovy Spiked Olive Oil & Parmesan Breadcrumbs

• 1 pound spaghetti
• 1/2 cup extra virgin olive oil
• 14 large anchovy filets in oil, drained and dried (about 1.25 oz)
• 2-3 garlic cloves
• 3/4 cup bread crumbs
• 3/4-1 cups freshly grated Parmigiano-Reggiano
• salt and freshly grated black pepper

1. Heat a dry cast iron skillet over medium heat. Add the breadcrumbs and toast them for a couple of minutes until dark golden and fragrant. Remove the breadcrumbs from the skillet and let them cool completely. When the breadcrumbs are completely cool mix them with parmesan.
2. In a food processor, process the anchovies, garlic and olive oil into emulsion. Season with a pinch of pepper. (Leave the emulsion in the processor, one more ingredient yet to come.)
3. Bring a large pot of salted water to a boil. Add the pasta and cook to desired tenderness. Drain the pasta and reserve about 1/2 cup of the cooking water.
4. Add the cooking water to the anchovy emulsion and give it another pulse or two to combine.
5. In a large skillet mix the pasta with the anchovy oil and cook shaking the pan for another minute. Transfer the pasta to plates, sprinkle generously with the parmesan breadcrumb mixture and serve immediately.

spaghetti, extra virgin olive oil, anchovy filets, garlic, bread crumbs, salt

Taken from food52.com/recipes/26889-spaghetti-with-anchovy-spiked-olive-oil-parmesan-breadcrumbs (may not work)