Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce) Recipe

Ingredients (9)

• 8 ounces (225g) fresh, lightly-stale, or fully stale bread, cut into 3/4- to 1-inch pieces (see notes)
• 1 tablespoon (15ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 ounces (8 tablespoons; 115g) unsalted butter, divided
• 8 to 12 anchovy fillets (30 to 50g) (see notes)
• 12 ounces (340g) dried long pasta such as spaghetti, spaghettoni, or bucatini
• 1 teaspoon (5ml) fresh lemon juice, plus finely grated zest of 1 lemon
• 1/2 cup (60g) toasted breadcrumbs
• 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped