Simple Seafood Spaghetti with Clams

1. Heat some EVOO in a large pan and toast your panko until golden brown. Remove and set aside. Wipe out any excess panko.
2. Over medium-high heat, add some EVOO to the pan, along with the garlic, anchovy, and calabrian chili peppers. Cook until the garlic starts to brown and the anchovies break down.
3. Add the wine and clams, and let it all simmer for about 10 minutes or until all the clams have opened. Check for seasoning and adjust as necessary.
4. Once the clams are cooked, remove them from the pan. Add the lemon zest and juice to the sauce, along with the pasta. The pasta will soak up all the juices. Add some pasta water if needed. Add the clams back, along with the parsley. Serve with the toasted breadcrumbs!