Sicilian Spaghetti

1 pound spaghetti

4 tablespoons olive oil

3 cloves garlic, crushed

1 (2 ounce) can anchovy fillets, chopped

1 cup fine bread crumbs

1 cup chopped fresh parsley

ground black pepper to taste

4 tablespoons freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.

Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.

Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.