Spaghetti alla Gennaro

Method

1. Rub the stale bread with a cut garlic clove to flavor it.
2. In a pan, heat a drizzle of olive oil and toast the bread with the garlic clove over high heat until golden and crispy. Remove the garlic and set aside a portion of the bread to crumble later.
3. In the same pan, add another drizzle of oil and a fresh garlic clove; let it brown lightly.
4. Add the desalted anchovy fillets and let them melt over high heat, adding a splash of pasta cooking water to help dissolve them.
5. Meanwhile, cook the spaghetti in salted boiling water until al dente. Reserve some pasta water.
6. Drain the spaghetti and transfer it to the pan with the anchovy sauce. Toss over high heat, gradually adding reserved pasta water, until the sauce emulsifies and coats the pasta.
7. Add a pinch of oregano, a drizzle of extra virgin olive oil, torn basil leaves, and some of the crumbled toasted bread. Toss to combine.
8. Serve the pasta with the remaining toasted bread pieces on top, and garnish with fresh basil and a little more oregano.