• Bring a large pot of salted water to a boil.

Prepare the breacrumbs

• While waiting for the pot to boil, heat a pan large enough to hold the pasta on medium heat.
• Add the breadcrumbs and stir until lightly toasted and fragrant, about 2 minutes.
• Pour in 2 tbsp. of olive oil and cook, stirring constantly until crisp and golden, about 2 minutes longer. Add a few turns of black pepper, if desired.
• Transfer the crumbs to a bowl and set aside.

For the anchovy sauce

• When the water comes to a boil, add the spaghetti and cook until al dente.
• In the same large pan, heat the remaining olive oil and add the minced garlic and anchovies. Use the back of the spoon to mash the anchovies. Cook stirring until the anchovies melt into the oil.
• Add red pepper flakes, if using and half of the chopped parsley. Stir in a ladle full or two of pasta cooking water to create a smooth sauce. Cook for 5 minutes over medium heat.
• Drain the pasta and add to the pan with the anchovy mixture. Cook, stirring to coat the pasta with the sauce. If necessary, add extra pasta water.
• Remove the pan from the heat and stir in the remaining chopped parsley and about half of the toasted breadcrumbs. Drizzle a little extra olive oil over the pasta.
• Serve hot in individual bowls and top with the reserved breadcrumbs.