Spaghetti with Garlicky Bread Crumbs and Anchovies

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See original recipe at: nytimes.com

kept byPhil
recipe byThe New York Times

Notes:

i love the taste of breadcrumbs on pasta. Some tips: You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangritata mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.

Categories:
- Anchovy
- Bread
- Spaghetti

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Ingredients:

1/3 cup extra-virgin olive oil, more as needed
12 anchovies, chopped
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup good dried bread crumbs
Black pepper and kosher salt, as needed
1 pound spaghetti
2 egg yolks
1 tablespoon Asian fish sauce (optional)
1 teaspoon hot sauce, such as Tabasco, or to taste
1/2 cup roughly chopped parsley
Lemon wedges, for serving