Capellini with Anchovies & Bread Crumbs

Directions:

Place olive oil and garlic in a heavy skillet and gently cook over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat.
Cook the capellini in salted water until al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture and gently reheat.
Meanwhile, melt 3 tablespoons butter in saucepan. Add 4C Crumbs and mix until toasted.
Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Top with 4C Bread Crumbs.