“large red onions, thinly sliced, then roughly chopped 8 small anchovies, rinsed and finely chopped Extra-virgin olive oil Butter 6 salted, dried capers, roughly chopped Chicken or vegetable stock 9 ounces spaghetti Breadcrumbs and chopped parsley, for serving In a large pan over medium heat, cook the onions and anchovies in a glug of olive oil and a knob of butter until soft, without letting them brown. Add the capers. Add a couple of ladlefuls (about 2 cups) chicken or vegetable stock and cook for 5 to 10 minutes. Meanwhile, boil the spaghetti until al dente. Strain the pasta, reserving a bit of pasta water. Add the pasta and a splash of pasta water to the mixture in the pan. Add a bit more butter and olive oil and toss together. Serve in a bowl. Sprinkle with a handful of breadcrumbs and chopped parsley.”