Method

• 1.
  For the pangrattato, place the bread in a food processor and pulse to a coarse crumb. Heat oil in a frypan over medium- high heat. Add the breadcrumbs and cook, tossing, for 3-4 minutes until golden, then add the garlic, parsley, zest and chilli flakes.
• 2.
  Cook, tossing for a further minute until fragrant. Remove from the heat and drain on paper towel.
• 3.
  Bring a large saucepan of water to the boil over high heat. Add the pasta and cook until al dente.

• 4.
  Wipe the frypan clean and place over medium-high heat. Add the oil, anchovies, garlic and capers and cook, tossing for 1-2 minutes until the anchovies have started to disintegrate.
• 5.
  Add wine and stir to combine. Drain pasta, reserving 100ml cooking water. Add pasta and reserved water to the pan and toss to coat.
• 6.
  Serve topped with pangrattato and micro basil.