In lightly salted water, lower the spaghetti, in a large frying pan brown the garlic in a little E.V.O. oil, remove the garlic. Add the anchovies deliscate and flake with a wooden spoon. Add the breadcrumbs (or grated bread) a little at a time, turning with the spoon until the breadcrumbs brown and dry. Remove the spaghetti al dente and add them to the pan, stirring thoroughly (if necessary, add a tablespoon of pasta cooking water). Serve immediately and, if you prefer, add chopped parsley and fresh chilli.