Fettuccine with Spicy Anchovy Bread Crumbs

1. Cook the Fettuccine

Fill a large pot with water and bring it to a boil, seasoning generously with kosher salt. Add the fettuccine and cook until just shy of al dente.

2. Toast the Panko

In a 10-inch skillet, heat the extra-virgin olive oil over medium heat. Add panko bread crumbs and stir frequently until they turn a rich, dark golden color.

3. Prepare Anchovy Mixture

In the same skillet, melt the unsalted butter, then add the chopped anchovy fillets and the finely grated zest of half a lemon. Cook until anchovies have melted into the butter and the zest is well combined.

4. Combine Pasta and Anchovy Mixture

Transfer the slightly underdone pasta directly into the skillet with the anchovy mixture. Toss for about a minute, allowing the pasta to absorb the flavors and finish cooking to al dente.

5. Finish the Dish

Drizzle the pasta with the juice of half a lemon, adding a bright, tangy finish. Sprinkle the toasted panko bread crumbs over the top and stir gently to distribute. Garnish with freshly chopped parsley and serve immediately.