"Sardinian" spaghetti

seven anchovy fillets
five teaspoons capers
three garlic cloves
pinch of red pepper flakes
handful chopped black olives
five chopped sundried tomatoes
handful chopped parsley
half lemon
grated parmesan
one cup dry breadcrumbs
half pack of pasta

In a dutch oven with olive oil over medium heat, stir the anchovies, capers, garlic, pepper, olives and tomatoes until the chovies break apart and the garlic is cooked. Turn off the heat and add the parsley. Heat some oil in a saute pan over medium heat and brown the breadcrumbs with a bit of black pepper. When they're dark and crunchy, turn off the heat. Boil the pasta and, just before straining, reheat the dutch oven. Toss the pasta in with parmesan and breadcrumbs and lemon juice.