Yep. I just called my recipe “crumby”, but only because of the bread crumbs! Duh! This pasta was delicious AF and will be a returning item to the menu. The bread crumbs were a nice addition too, they added an interesting crisp to what is usually and soft and chewy pasta dish. It will also be returning because of how freaking easy it was! Let’s talk it out. We are busy, am I right? Of course I am. We will be exactly this busy for approximately the next couple of decades. So, we’d better figure out how to do this shit right or we’re in for a boatload of fast food and all the bullshit ailments that come along with it. Mamas and Papas… we can do this. It takes one part organization, one part desire and one part will. In less than 30 minutes, I had a balanced and delicious meal on the table. It’s not because I’m amazing, well not JUST, but because I made a choice. This is not rocket science. This is basic and inexpensive. YOU can do this and your kids will eat it!

You will need the following:

• 1 pound long pasta, we used bucatini but spaghetti or fettuccini, or linguini would work just fine.
• 1 stick sale butter, divided
• 4 oz anchovies, don’t be afraid of this ingredient! Prepared in this way, there is ZERO fishy taste, instead it has a salty and nutty flavor. Quite delicious!
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1 cup plain bread crumbs
• a few sprigs flat leaf parsley, chopped

Directions:

1. Boil pasta according to directions
2. In a large skillet, melt half a stick of butter and add the bread crumbs. Cook over medium heat until they are crisp and golden. Remove to a bowl and wipe the skillet clean. 
3. In the same large skillet, melt butter into the olive oil over medium heat. Add the anchovies. 
4. When the anchovies start to melt, add the garlic and sauté until it starts to turn golden. Remove from heat and toss with the cooked pasta until thoroughly coated. 
   See how they melt right into the oil and butter?

   

   This is how the “sauce” should look when ready. The butter has browned slightly and the anchovies have melted in and become a salty nutty goodness at the bottom of the pan. Fuck yes!

   

5. Once combined, transfer to a serving platter or bowl and top with bread crumbs and chopped parsley. Serve immediately.

While this was cooking, I had three bunches of asparagus drizzled in olive oil and seasoned, under the broiler. Boom. Well balanced meal in no time! Swearing Mom out.