Break the bread into pieces, then pulse it in a food processor until rough coarse grind.

Toast them in a large pan on medium heat with a drizzle of extra virgin olive oil until golden brown. Make sure to toss the breadcrumbs frequently and adjust the heat if needed. They tend to burn before you blink, so always keep an eye on them. Transfer toasted breadcrumbs in a separate bowl.

Bring a large pot of water to a boil and salt it well.

Add the pasta and cook until just barely al dente (2 to 3 minutes short of the package instructions). Make sure to reserve pasta cooking liquid.

Sat the same pan where you’ve toasted the bread on medium heat.

Add extra virgin olive oil, anchovy fillet and garlic. Crush garlic with a flat knife (so you can remove it later) or mince it if you prefer a stronger garlic taste.

Break down anchovy fillets with a wooden spoon. Stir everything until you get a creamy mix. At this time you can remove the garlic pieces if you prefer.

Once pasta is cooked ‘al ‘dente’, scoop out about 2 cups of the pasta water, then drain.

Toss pasta in the pan with olive oil and anchovy cream on medium heat. Add some pasta cooking liquid if it feels to dry. Lastly add the toasted breadcrumbs (and some parsley if you prefer). Give a nice toss and serve.