Fusilli with Breadcrumbs (Fusilli con la Mollica)

Ingredients

Heat two tablespoons of extra virgin olive oil in a skillet over medium heat. Add the dried chili pepper and the rinsed anchovies to flavor the oil.
Add the crumbled breadcrumbs and stir continuously until the anchovies have almost completely dissolved into the oil and the breadcrumbs are lightly toasted.
Meanwhile, cook the fusilli in a large pot of boiling salted water until al dente. Reserve a ladleful of the pasta cooking water, then drain the pasta and transfer it directly to the skillet with the breadcrumb mixture.
Sprinkle with the grated Pecorino cheese and toss everything together over high heat for a few minutes, adding a spoonful of the reserved cooking water if needed to bind the ingredients.
Finish with the chopped parsley and serve immediately, straight from the pan.