Anchovy Breadcrumb Sauce

This umami burst of flavor is both simple to cook up and delightful to taste. 

Serves: 2

INGREDIENTS: 

• 1 cup of coarse breadcrumbs
• 4-5 fillets of anchovy
• 1 clove of garlic, smashed
• 6 tbs extra virgin olive oil
• ½ cup of fennel fronds, chopped finely
• zest of ½ lemon
• red pepper flakes (optional)

DIRECTIONS:

1. Toast the breadcrumbs in a small saucepan with a bit of oil.
2. In a separate saucepan, sauté the garlic with the extra virgin olive oil. When the garlic is golden brown, discard it and add the anchovies. 
3. Meanwhile, start to cook your pasta of choice.
4. When the anchovies are dissolved, add the breadcrumbs (hold back some for garnishing) and the fennel leaves. 
5. Add the cooked pasta and a little bit of the reserved pasta water, lemon zest and red pepper flakes to the pan with the anchovy and breadcrumb mixture.  Stir to combine.
6. Serve hot and sprinkle the remaining toasted breadcrumbs.