Instructions

1. Prepare green beans by splitting them in half lengthwise. It's a bit fiddly, but once you get going you get the hang of it. Place each bean on a cutting board, then use a long knife to split them in half.
2. Bring a large pot of salted water to boil, and add beans. Cook until very tender. Drain.
3. In a saute pan large enough to hold all the beans pour the olive oil. Add the garlic cloves, peeled but not chopped.
4. Turn heat to medium and slowly heat the oil. Let cook until the garlic becomes fragrant and begins to color.
5. Add anchovies, stir once or twice, and then add drained beans.
6. Turn up heat a bit, and stir to coat beans and heat them through. Stir until the anchovies disolve and then add the breadcrumbs.
7. Continue to stir over heat, while the breadcrumbs absorb all the flavors and coat the beans in a rich, thick sauce.
8. Taste and adjust for seasoning, but remember the anchovies will have added a lot of salt.
9. Serve warm or at room temperature.