While the spaghetti was cooking, I dissolved two anchovies in plenty of extra virgin olive oil in a frying pan with a whole clove of garlic. When the garlic had flavoured the oil, I removed it, added some chilli flakes and two spoons of dried breadcrumbs. You need to keep an eye on the pan so as not to burn the crumbs. I tossed the drained spaghetti in the pan. No parsley today, but a sprinkling of finely chopped herb on top looks and tastes good.
After a few days of over-indulgence, this was just what was needed!