1 pound/450 g penne rigate pasta
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, chopped
2 dry chile peppers, crushed
8 anchovy fillets, finely chopped
2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
1/2 cup/114 g finely grated breadcrumbs
Small bunch fresh flat-leaf parsley, chopped
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