Remove pan from heat and set aside. In second skillet or saute pan set over medium heat, heat remaining 1 tablespoon oil. Remove pan from heat and set aside. Add to anchovy sauce and toss to coat. Stir in parsley.
Sprinkle bread crumbs over top and serve immediately.
Makes 4 to 6 servings. Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Division.