This is the pasta that converts anchovy skeptics. The anchovies do not taste of fish in the finished dish — they dissolve completely into the olive oil and become pure savory depth, the kind of flavor that makes people ask what is in this without ever guessing correctly. The crispy breadcrumbs replace the parmesan and provide something better — texture, crunch, and a toasted nuttiness that makes every forkful more interesting than the last.
Serves 2 — 20 minutes
