Bring a large pot of salted water to a boil. Cook the fusilli for 8 – 9 minutes. Drain, reserving the pasta water.

While the pasta water is coming to a boil, make the breadcrumbs. Add olive oil and 1 tablespoon butter to a skillet over medium heat. Add the garlic paste and red pepper flakes and cook, stirring for 30 seconds. Add the breadcrumbs and a pinch of salt and pepper and cook, stirring until golden brown, about 5 minutes. Stir in the grated lemon zest and remove to a plate to cool.

In a large skillet, melt 8 tablespoons of butter over medium heat. Add the anchovies, breaking them down with the back of a wooden spoon until they almost dissolve. Continue to cook until the butter starts to brown, about 4 minutes. Add the fusilli to the butter with the lemon juice and about ½ cup pasta water. Stir and continue to cook for another minute or until the pasta is cooked and the butter forms a creamy sauce. Season to taste with more salt and pepper if needed.

Top the pasta with toasted breadcrumbs and chopped parsley.