This recipe may sound a bit odd (though it shouldn't) - but it's easily my favourite pasta dish – if you don't count linguine con vongole. It's also one of those storecupboard staples that produces a fantastic yet sophisticated meal, easily and cheaply.
I've named it after a similar dish at Chalk Farm restaurant Marine Ices on which my version is - dare I whisper it? - an improvement.
I'm hoping in your kitchen you may have: chillis (dried or fresh), spaghetti or any other pasta, stale bread, onions, olive oil, garlic, tinned anchovies, lemons.
Put the spaghetti on. The best pasta dishes are very simple and allow the flavour of the carb to take an active part in the flavour mix. Respect the pasta. I've used Castiglioni, the best brand I've found yet in the UK, which comes in a metre-long yellow packet from a deli in Primrose Hill. You can use whatever you think best, but it must PLEASE be of high quality - nothing which leeches gluten while cooking.
De Cecco is fine. Barilla is borderline. Own brand is completely out.
To save water, gas and washing up, you can add broccoli florets to the pasta a minute or two before the end of cooking, and drain them together.
While the pasta's cooking, finely chop the onions and saute in GOOD olive oil. Once they turn soft, add a tin of anchovies and mix till they dissolve in the oil. If you like, you can use the anchovy oil to cook the onions in to start with.
Add finely sliced red chilli - either fresh or rehydrated. I used some rather good specimens I got in Devon. Also pressed or finely chopped garlic. NB: don't cook it for too long - I favour a pungent garlic punch to this dish to go with the anchovy. And then there's the 'you can never have too much garlic' principle …
Now blitz your stale bread into breadcrumbs - including the crusts is fine. Remove the anchovy/onion mess from the pan, add more olive oil, and fry the breadcrumbs in the pan - they will pick up any residual anchovy saltiness and oniony goodness.
When they're looking like fried bread, grate some lemon zest over them and mill some black pepper into the mix as well.
Drain the pasta/broccoli, and toss thoroughly with the onion/anchovy/chilli/garlic, adding more olive oil if the spaghetti isn't well coated. Put in serving bowls and liberally spread the breadcrumbs over the top. You can add some lemon juice (though just a little) or a knob of butter, for added richness.
E pronto. E anche very, very tasty.