Anchovy pasta

Method

• step 1

  To make the toasted breadcrumbs, pour 2 tbsp of the oil into a small frying pan. Once hot, cook the breadcrumbs for 4-5 mins, stirring all the while, until golden and toasted. Add the garlic and cook for a minute or so, then season and transfer to a bowl. Once cooled slightly, stir in the parsley and lemon zest.

• step 2

  Heat a large pan of water for the pasta. Meanwhile, heat the remaining 2 tbsp of oil in a deep frying pan. Cook the shallots with a pinch of salt for 10-15 mins or until beginning to soften. Stir in the anchovies. Season the water with salt, then put in the bucatini to cook.

• step 3

  Once the anchovies have melted, sprinkle in the chilli flakes, if you like, and add the tomato purée. Cook for 5-6 mins or until darkened. Once the pasta is al dente, transfer straight into the sauce, along with a ladleful of pasta cooking water. Mix well until everything is coated.

• step 4

  Divide between bowls, then scatter over the breadcrumbs, plus some extra black pepper and chilli flakes, if you like.