Bring a large pot of salted water to the boil and plunge the spaghetti into the salted water.

While the spaghetti is cooking add the extra virgin olive oil to the pan along with the garlic, chilli, anchovy and the parsley stalk. Very gently warm the olive oil over a low heat to infuse the flavours of the garlic, chilli and anchovy into the oil being careful not to brown the garlic or heat the olive oil too much. This should only take a couple of minutes. Remove the pan from the heat.

Once the spaghetti is ready drain out the water and add to the pan along with the chopped parsley, bread crumbs, a small handful of pecorino and season to taste. Toss the spaghetti in the pan so the pasta is coated with all the ingredients and serve immediatly.

Serves 4

One of Australia's best known chefs, Tobie Puttock is the executive chef at Fifteen Melbourne. He is also the author of best-selling cookbooks Daily Italian and Italian Local.