Spaghetti with Anchovies and Breadcrumbs

Ingredients

• Breadcrumbs:
• 1 ounce day-old Italian or French bread, torn into large pieces
• 1 tablespoon extravirgin olive oil
• 1 1/2 teaspoons minced garlic
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon freshly ground black pepper
• Pasta:
• 1 pound uncooked spaghetti
• 1 tablespoon extravirgin olive oil
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 to 3/4 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 3 canned anchovy fillets, minced
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

1. Preheat oven to 450°.
2. To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 teaspoons garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 teaspoon black pepper.
4. To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain.
5. Heat 1 tablespoon oil in pan over medium heat. Combine 1 1/2 teaspoons garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.