Bucatini with Ramps and Pangrattato - The Local Palate

Ingredients

• 1 pound bucatini
• 6 tablespoons extra virgin olive oil
• 4 cloves garlic
• smashed
• 6 ounces ramps
• leaves cut in half and stems diced
• 3 ounces butter
• ½ cup grated Parmesan
• Cracked black pepper, to taste
• Chili flakes, to taste
• Zest of 1 lemon
• 1 small chili (Fresno or Thai), finely diced
• 2 garlic cloves, diced
• 1 salted anchovy in oil, diced
• 1 quart dried/stale bread, torn into small pieces
• 2 cups extra virgin olive oil
• Salt, to taste