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Rinse anchovy filets in cold water to reduce the strong flavor
Start with a cold pan and add 8-10 garlic cloves and 2-3 anchovy filets
Add ¼ cup olive oil to the pan
Cook ½ lb spaghetti in lightly salted boiling water, stirring until water returns to a boil to prevent clumping
Heat the garlic and anchovy oil on medium-high heat until garlic cloves turn golden and brown around the edges
Add a pinch of red pepper flake and juice from 1 lemon to the pan
When pasta is about 1 minute from fully cooked, transfer it directly into the pan with the oil mixture
Add ¼ to ½ cup of pasta water to the pan
Simmer until pasta finishes cooking and absorbs the lemon juice and pasta water
Remove from heat and add generous amounts of Parmesan cheese
Stir in chopped fresh parsley or other herbs of choice
Melt 2-3 tbsp butter slowly off the heat to cream the sauce
Top with toasted Italian breadcrumbs before serving