Spaghetti with Anchovies, Garlic Scape Pesto & Toasted Breadcrumbs

Spaghetti with Anchovies, Garlic Scape Pesto & Toasted Breadcrumbs
Ingredients:

10 anchovy filets
Angel hair spaghetti for 2
1/4 cup of olive oil
1/2 brown onion, finely chopped
4-5 Tbsp of garlic scape pesto (see recipe) or normal pesto
1/4 tsp dried chili flakes
1/4 cup of breadcrumbs for toasting
Sea salt & freshly ground black pepper
1 Tbsp of extra virgin olive oil
Juice from 1/4 lemon
Freshly grated Parmigino Reggiano
Preparation:
Heat 1/4 cup of olive oil in a large frying pan over a medium heat. Sweat the onions for 4-5 minutes, stirring occasionally, until translucent. Add the dried chili flakes and stir-fry for 30 seconds.

Turn the heat down to low and add the anchovies. Mash with the back of a fork. Cook for 5 minutes to blend flavors; season with salt and pepper. Next, add the pesto and stir with a wooden spoon to combine.

Remove from heat and set aside.

Dry toast the breadcrumbs in a small frying pan over a medium heat until golden. Keep an eye on them as they can burn very easily. Once toasted, transfer the breadcrumbs into a small bowl and set aside.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, reserving 1/2 cup cooking liquid. Add pasta to the anchovy/pesto mixture and toss well to coat.

Add a little pasta water to loosen the mixture if necessary. Squeeze on the lemon juice and toss again.
Divide the pasta evenly amongst two serving bowls and sprinkle on the toasted breadcrumbs. Top with freshly grated Parmigiano Reggiano cheese and serve immediately.