Anchovy pasta

Slice the garlic about an eighth of an inch thick.

Chop the red onion into a very small dice.

Chop the anchovy fillets roughly three or four times; they melt into the sauce.

Heat the olive oil in the wok over medium, add the panko and fry about three minutes, stirring constantly so they brown evenly.

Move the breadcrumbs to a paper towel lined bowl to drain.

Wipe out the wok, add oil, then the anchovy, onion and garlic with a pinch of salt, and saute over medium, keeping it moving.

Add a big pinch of chili flake and fry 30 seconds to infuse the oil.

Add the water and bring to a boil.

Drop in the ramen, cook a minute, flip it open like a book, then agitate to separate and cook about three more minutes until the liquid is mostly absorbed and the noodles are al dente.

Kill the burner, add the butter and stir with serious agitation to release starch and emulsify the sauce.

Add a tiny splash of water and the grated Parmesan and stir to melt it into the butter sauce; the texture should be silky, creamy and glossy.

Tip the noodles into the breadcrumb bowl, top generously with breadcrumbs and more grated parm, and crack black pepper over the top.