This is my grandmas recipe and also a classic Sicilian pasta dish.  

Serves 4-6

Ingredients
1 lb fresh fettuccini – cooked at least 8 min after fully dried
8 garlic cloves, thinly sliced
6 anchovies filets packed in oil
1/3 cup Sicilian olive oil
½ cup roughly chopped parsley
¼ cup pecorino plus more for finishing
¼ teaspoon red pepper flakes
1 cup toasted bread crumb

Method:
Bring a large pot of generously salted water to a boil and cook pasta until al dente.  

In a small heated saute pan toast breadcrumbs over low heat until golden, stirring occasionally.  Remove from heat and set aside.

In the meantime in a large sauce pan heat 1/3 cup olive oil over medium flame.  Add anchovies, garlic, and red pepper.  Break up anchovies with wooden spoon until they are dissolved and sauté garlic until pale gold color.

Ladle about 1 cup of pasta water into sauce.  Let it come to a simmer and reduce slightly.   Using tongs, add pasta directly from boiling water to sauce.  Toss pasta with sauce and turn off heat.  Add parsley and cheese and stir.  Serve pasta in warm bowls garnished with more parsley, cheese, and a drizzle of oil and black pepper.  Pass toasted breadcrumbs around table and sprinkle on top.