The Perfect Anchovy Pasta !

1. Boil the pasta in salted water (10g of salt per liter of water).
2. Meanwhile, cook anchovies, garlic, 60 ml olive oil, salt and red pepper flakes in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender. This should take about 6 minutes. Stir in parsley, then remove from heat.
3. While the sauce is cooking, heat up the remaining 2 tbsp of oil in a small skillet over medium. Add bread crumbs and cook, stirring often, until golden. This should take about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
4. Drain the spaghetti and keep 3 tbsp of the pasta water. Toss the spaghetti and pasta water into the large skillet and add half of the crumb mixture. Cook over medium heat, stirring constantly, until heated through. Season with salt and pepper and serve topped with Parmesan and remaining crumb mixture.