1 pound spaghetti
1/2 cup extra virgin olive oil
6 anchovy fillets, chopped
1 teaspoon finely chopped garlic
1 tablespoon finely chopped flat leaf parsley
2 tablespoons capers
8 to 10 black olives, pitted and julienned
Salt
2 tablespoons plain dried bread crumbs

Preparation Instructions:

Bring 4 quarts of water to a boil in a large saucepan or pot, add 1 tablespoon of salt, and drop in the pasta all at once, stirring until the strands are submerged. Put the olive oil and anchovies in a large skillet over medium heat and cook, stirring with a wooden spoon, until the anchovies have dissolved. Add the garlic and saute until it just begins to change colour. Stir in the parsley, capers, and olives, season with a little salt and cook for 1 to 2 minutes. Remove from the heat and set aside. When the pasta is cooked al dente, drain it ad toss it with the sauce, adding the bread crumbs. Taste for salt and serve at once.