Spaghetti With Anchovy And Chilli

Start by making the topping. Gently fry the ciabatta crumb in olive oil until golden, remove from the pan, add the parsley and lemon zest. Cook spaghetti until al dente. In a frying pan, add the olive oil, anchovies, chilli, capers and cook until the anchovy have broken down.Add the black olives and a squeeze of lemon juice, add the spaghetti and toss well with black pepper. Divide the pasta between bowls and top with the breadcrumbs.