Toast the breadcrumbs in a dry 10-inch skillet over medium heat, stirring often, 3 to 4 minutes until golden. Transfer to a small bowl and season with a pinch of salt.

Bring a 6-quart pot of well-salted water to a boil for the vermicelli.

Heat 4 tbsp of the olive oil in a 12-inch skillet over medium heat. Add the garlic and chili flakes and cook 1 minute until fragrant, don't let the garlic brown or the sauce turns bitter.

Add the anchovy fillets and mash them with a wooden spoon until they dissolve into the oil, about 1 minute.

Add the cherry tomatoes and cook 5 to 6 minutes, stirring occasionally, until they slump and release their juice.

Pour in the white wine and simmer 2 to 3 minutes until the sharp alcohol smell fades.

Drop the vermicelli into the boiling water and cook 1 minute less than the package instructions, until just shy of al dente. Reserve 1 cup / 240 ml pasta water, then drain.

Use tongs to transfer the pasta directly to the skillet along with 1/2 cup / 120 ml pasta water. Toss over medium heat 1 to 2 minutes until the sauce clings and the pasta finishes cooking, adding more pasta water if it looks dry.

Off heat, stir in the parsley and the remaining 1 tbsp olive oil. Season with black pepper and more salt if needed.

Plate the pasta, top each portion with the toasted breadcrumbs and a bit of lemon zest if using, and serve right away.