Ingredients

6 garlic cloves thinly sliced

4 oil packed anchovy fillets divided

1/3 cup Kalamatta olives coursely

6 tablespoon double – concentrated tomato paste

3 tablespoon drained capers

1/2 tsp salt

8oz small pasta mini shells

5 oz baby spinach

1/2 cup Panko

1/2 diamond crystal

method

1. Cook garlic 2 anchovies and 1/2cup oil in a medium heavy pat over medium heat and smashing anchovies and 1/2cup oil or other heavy pot over medium heat stairing and smashing anchovies with a wooden spoon until garlic starts to brown around the edges about 3 minutes . Add olives tomatoes paste capers capers 1/2 tsp diamond crystal or 1/4 tsp. Red pepper flakes and cook stirring until tomato paste turned to shape darker about 3 minutes .
2. Add 4 cups water to pot increase temperature to high and bring to the boil. Add pasta and spinach tearing leaves into smaller pieces as you go . Stir to combine and reduce heat to medium and simmer stairing often to keep pasta from sticking until cooked through 10-12minutes
3. Meanwhile heat remaining2 anchovies and 2 tablespoon oil in a medium skillet over medium . Add panko and a pinch or red chilly peppers and salt and cook , stairing often and breaking anchovies apart until golden brown , about 2 minutes .
4. Divide pasta into bowls and top with panko mixture

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