Spaghetti with Anchovies and Bread Crumbs (Spaghetti con Acciughe e Mollica)

Directions

1. 1
   If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind (no need to rinse oil-packed fillets). Finely chop 6 fillets; set aside.
2. 2
   Cut remaining 6 fillets into 4 or 5 pieces each; set aside.
3. 3
   In an 8-qt. pot, bring 5 qts. well-salted water to a boil over high heat.
4. 4
   Add pasta and cook, stirring occasionally, until tender to the bite, about 10 minutes.
5. 5
   Meanwhile, put olive oil, garlic, finely chopped anchovies, and chiles in a deep 12-in. frying pan (with at least 2-in. sides) or wide pot and cook over low heat, stirring, until anchovies dissolve. Stir in parsley and remaining anchovies; turn off heat.
6. 6
   When pasta is almost done, set aside 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce. Toss quickly until all the strands are well coated.
7. 7
   Add some reserved cooking water if pasta seems dry. Set aside 2 tbsp. bread crumbs, then add remainder to pasta and toss again.
8. 8
   Divide pasta among 8 warm bowls and sprinkle each serving with some reserved bread crumbs.
9. 9
   Serve immediately.