Bring a pot of water to a boil for the spaghetti, but don’t add too much salt.

Meanwhile, heat a drizzle of olive oil in a small skillet and toast the breadcrumbs over medium-low heat for a few minutes. Once toasted, transfer them to a bowl, pour in about half the juice from 1/2 lemon, and mix well.

Rinse the capers under running water in a strainer and pat them dry. Place them on a plate and microwave for just under 3 minutes. Once done, crumble them finely to make caper powder.

In a large skillet, add the anchovies with a small piece of butter (about 1.5 oz or 40 grams) and melt them over low heat.

Add the spaghetti to the boiling water and cook for about 5 minutes.

When the spaghetti is about halfway cooked, transfer it to the skillet with the anchovies and finish cooking by adding pasta water as needed, stirring for just under 5 more minutes. Near the end of cooking, add the remaining lemon juice.

Plate the pasta and sprinkle with the lemon breadcrumbs and caper powder to taste. Drizzle with extra-virgin olive oil if desired.