1 (2-ounce) can anchovy fillets, packed in oil, oil reserved
1/4 cup, plus 2 tablespoons olive oil
3 cloves garlic, chopped (1 tablespoon)
3 tablespoons minced fresh chives
3 ounces roe poutargue (half a 6-ounce can)
12 ounces fusilli pasta
1 cup (1/4-inch) bread pieces
Salt and freshly ground black pepper
Grated Parmesan or Gruyere cheese
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