- 12 ounces Orecchiette
- 8 anchovy fillets
- 6 garlic cloves, crushed
- 1 whole birds eye chili
- 6 tablespoons olive oil
- 1/ 2 cups water
- Kosher salt, to taste
- 1/ 2 lemon, juiced
- 1 handful of fresh parsley, finely chopped
- 1/ 2 cups panko bread crumbs
In a large frying pan, add the crushed garlic, sliced chili, anchovy fillets, olive oil and a pinch of salt and stir for 5 minutes on a low heat. Keep stirring as you do not want the garlic to burn.
Add the water to the pan and leave to simmer on a low heat for 20 minutes, stirring occasionally.
In a separate pot on a medium heat, toast the panko bread crumbs with a tablespoon of olive oil and some salt. Stir for 3-5 minutes, keeping a close eye on the breadcrumbs so they do not burn. You want them to be a nice golden color.
Cook the pasta in a large pot of boiling water and salt. Follow the instructions on the back of the pasta packet for al dente pasta.
Drain the pasta and reserving a small amount of the pasta water. Combine the pasta, a splash of pasta water (roughly 1 tablespoon) with the olive oil and garlic mixture. Stir in the fresh parsley and the toasted bread crumbs and a squeeze of lemon. Serve on its own or with a generous amount of pecorino.