We tried this simple recipe: https://cooking.nytimes.com/recipes/1006-pasta-with-bread-crumbs-and-anchovies-sicilian-style?smid=ck-recipe-iOS-share Our modifications: first, we used 2 tsp anchovy paste in lieu of fillets. Second, based on our pantry, we cooked ½ lb linguini. Finally, for the toasted breadcrumbs, we used store-bought breadcrumbs and toasted it in olive oil, per tge recipe (July 2020).
Cooking Adventures 