6 to 10 anchovy fillets plus 2 tablespoons oil from anchovies
2 tablespoons olive oil
2 cloves garlic minced
2 teaspoons lemon zest (from 1 lemon)
1/4 cup fresh toasted bread crumbs
fresh parsley (for garnish)
In a large pot of boiling salted water cook pasta according to package instructions. Drain, reserving 1 cup pasta water. Return pasta pot to medium heat; add anchovy oil and garlic. Cook until fragrant, about 30 seconds.
Add anchovies and cook until they have almost dissolved, 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta; season with salt and pepper. Serve topped with breadcrumbs and parsley.