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1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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2
Stir the spaghetti into the boiling water.
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3
Return to a boil, stirring frequently.
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4
Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
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5
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
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6
Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes.
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7
Add the anchovies and stir for a minute, until they begin to dissolve.
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8
Stir in the capers, then pour in 1/3 cup of the pasta-cooking water.
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9
Bring to a vigorous boil, then toss in the parsley.
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10
Remove the pan from the heat and stir the sauce to dissolve the anchovy fillets.
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11
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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12
If not, drain the pasta, return it to the pot, and pour in the sauce.
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13
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
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14
Check the seasoning, adding salt if necessary.
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15
Serve immediately in warm bowls.
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16
Prepare the sauce as described above, using or omitting the capers.
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17
After tossing the pasta and sauce together, sprinkle about 1/3 cup toasted bread crumbs over the pasta and toss again.
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18
Serve immediately.
