Spaghetti with Anchovies, Olive Oil, Capers and Olives from The Classic Pasta Cookbook by Giuliano H

Ingredients

• 6 anchovy fillets, chopped
• 1 tablespoon parsley, finely chopped
• Salt
• 2 tablespoons capers
• 1 teaspoon garlic, finely chopped
• 2 tablespoons plain, dry bread crumbs
• 10 black olives, pitted and cut into lengthwise strips
• 1 pound spaghetti
• 6 tablespoons extra virgin olive oil