Bring a large pot of water to a boil. Season the water generously with salt. Add the fresh fettuccine and cook until the pasta rises to the top of the water, about 3 to 4 minutes, stirring the pasta occasionally to prevent sticking. Reserve 1 ½ cups of the pasta water and drain the pasta well.

Transfer the drained pasta to a large sauté pan, add a few splashes of the pasta water and some of the Anchovy Butter to the pan and toss to combine. Allow the butter to melt and coat the pasta, adding additional pasta water and butter, if needed, to reach the desired consistency. Season with salt and pepper, add the chives and toss to combine.

Transfer to a serving bowl or divide among individual plates, garnish with a splash of olive oil and sprinkle with some of the Toasted Garlic-Lemon Breadcrumbs.

Combine the butter and anchovies in a food processor and process until smooth. Season with salt and pepper, pulse to combine and set aside.

Heat the oil and butter in a large sauté pan over medium heat until the butter has melted and the mixture begins to shimmer. Add the garlic and cook, stirring continuously, until soft and lightly golden brown, about 1 minute. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until the breadcrumbs are golden brown and toasted, about 5 or so minutes. Stir in the lemon zest and transfer to a plate in an even layer to cool.

Use immediately or store in an airtight container in a cool, dark place for up to 2 days. To re-crisp, spread breadcrumbs on a baking sheet and toast in a 300 degree F oven for 5 minutes.