Instructions: 1 In a thick-bottomed pan, add most of the olive oil and whole garlic cloves and heat. Add the breadcrumbs and thyme, they will fry and begin to toast.

2 Stir for a couple of minutes until the breadcrumbs are really crisp.

Season with salt and pepper and lay on a kitchen towel to get rid of any excess oil. Remove the garlic cloves.

3 Place the spaghetti into fast-boiling salted water and, while cooking, place the leftover oil and chopped garlic in a pan and heat gently.

4 As the garlic begins to soften, lay your fillets of anchovies over the top. After a minute, the anchovies will begin to melt - squeeze in the juice of 1/2-1 lemon and sprinkle in the dried chilli.

5 When your spaghetti is cooked until al dente, drain and toss into your pan with your anchovies. Make sure all your spaghetti is coated in sauce and taste one piece of pasta - it might need more lemon juice and extra seasoning.

6 Serve straight away topped with a generous sprinkle of breadcrumbs and thyme.

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