Cook in a large skillet the anchovy fillets with a crushed clove of garlic, red pepper and a drizzle of oil. Meanwhile, chop the crumb of stale bread with capers. Toast the breadcrumbs in a pan greased with oil. Cook the tagliolini in a pot with boiling salted water. When the fillets are melted in the oil, add a ladle of the cooking water. Drain the tagliolini and toss quickly in a pan with the anchovies. Serve, sprinkling the tagliolini with breadcrumbs flavored with capers. Finally decorate the dish with an anchovy fillet and some capers.