LINGUINE WITH CARAMELIZED ONIONS AND ANCHOVIES

Steps:

• Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
• While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions.
• Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes.
• Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes.
• Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley.
• Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes.
• Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.