COOK PASTA: Fill a pot halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 10 minutes then strain the pasta through a colander, reserving ¼ cup of cooking water.
TOAST GARLIC AND ANCHOVY: While the pasta cooks, place a saute pan on medium heat and add the olive oil. Once warm add the garlic, anchovy, a splash of the anchovy oil and chilli flakes (optional). Cook for 3 minutes until the anchovy has dissolved and garlic toasted.
TOAST BREADCRUMBS: Pour the breadcrumbs into the saute pan and toast in the olive oil until crisp and golden brown for 3 minutes.
COMBINE MOLLICATA: Transfer the cooked pasta into the saute pan along with the reserved cooking water. Stir together the ingredients then add the parsley and pecorino.
SERVE: Serve the pasta mollicata immediately whilst hot, season with fresh black pepper.