Serves 4
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  1. Bring a large pan of salted water to a boil over a high heat and cook the spaghetti according to package instructions.
  2. Heat half of the olive oil in a large pan over a medium-low heat. Add the breadcrumbs and toast slowly for 3-4 minutes until golden, stirring often. Transfer to a bowl and set aside.
  3. Heat the remaining oil in the same pan over a medium-high heat and add the anchovies. Cook for 3-4 minutes or until they have dissolved completely. Add the capers and garlic and cook for one minute.
  4. Drain the spaghetti, reserving some of the cooking water.
  5. Add the spaghetti to the pan and toss to coat in the oil. Squeeze over the lemon juice, then add a splash of cooking water to bind everything together into a smooth sauce. Season to taste.
  6. Divide amongst bowls and top with the crunchy crumbs.

Nutrition Facts

Per Serving: 417kcals, 19.6g fat (3.2g saturated), 54.3g carbs (1g sugars), 19.7g protein, 0.7g fibre, 1.324g sodium

Optional extras: Add halved cherry tomatoes to the pan after the anchovies dissolve; add sliced black olives along with the capers; top the finished bowls with a handful of rocket; and/or serve with grated Parmesan.