Pour 6 tablespoons of oil into a pan, add the sliced garlic, anchovy fillets and fry slowly for 5 minutes, over low heat. Mash the anchovies with a fork until the meat is dissolved and the garlic a little to spread the aroma better.
Crumble the bread crumbs rather finely, but without pulverizing it like industrial breadcrumbs. The best way is to put the stale crumb (if you only have fresh crumb, let it dry for five minutes in the hot oven, then proceed as if it were stale) in a plastic bag and then crush it with a rolling pin or a meat mallet. Then brown it over a very low heat in a non-stick pan, without oil or other fats, but stirring constantly to prevent it from burning.
Drain the pasta al dente and pour it into the pan adding 3-4 tablespoons of the pasta cooking water. Give a quick stir, then add the breadcrumbs and season by carefully mixing half a minute over high heat.
Turn off the heat and complete with a tablespoon of chopped parsley and a pass of freshly ground pepper. Normally, pasta with breadcrumbs and anchovies should be served hot, but in summer it is also excellent at room temperature.