Vermicelloni Anchovies And Breadcrumbs

Preparation:

Preparation: In a pan, melt the anchovy paste in the extra-virgin olive oil for about 2 minutes together with the chilli pepper. In a small pan, brown the breadcrumbs in a little extra-virgin olive oil with the crushed garlic. Boil the vermicelloni in plenty of salted water, drain but not too much. Sauté them in the pan with the oil and the anchovies. Add the breadcrumbs and chopped fresh parsley before serving.