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Step 1
First, make the breadcrumbs. Place a frying pan over medium-low heat, and, once hot, add the oil from the tin of anchovies followed by the breadcrumbs
Step 2
Toast the breadcrumbs, stirring, until they are well coated by the anchovy oil and become evenly golden brown. Set aside to drain on kitchen paper
Step 3
Cook the pasta in plenty of boiling salted water until al dente
Step 4
In a large frying pan, melt the butter and add the anchovy fillets, stirring to break them up until they’ve melted into the butter, then reduce the heat to very low
Step 5
Once the pasta has been cooking for at least 5 minutes, transfer 300ml of pasta water to the frying pan, and turn up the heat to bring the mixture to a boil. Stir the sauce vigorously to emulsify the butter with the pasta water and make a creamy sauce
Step 6
When the sauce has emulsified, reduce the heat to low once more. This will stop the sauce from evaporating too much as the pasta finishes cooking
Step 7
Once the pasta is almost al dente, but still needs a little more cooking, use tongs or a pasta claw to transfer it to the frying pan. Increase the heat to high
Step 8
Toss the pasta vigorously, coating it in the creamy sauce, then begin adding small ladlefuls (no more than a couple of tablespoons at a time) of pasta water. This will ensure everything is well emulsified and creamy - there should be a visible pool of sauce around the spaghetti
Step 9
Remove the pan from the heat and stir through the lemon juice, then toss again
Step 10
Serve topped with the crunchy breadcrumbs and parsley