Cook spaghetti in boiling salted water until al dente - tender but still firm. Drain and pour Sicilian Anchovy Sauce over it. Toss well and sprinkle with finely chopped parsley. Serve with butter, and freshly grated Parmesan if desired.
Simmer garlic in olive oil until transparent; add diced anchovies and continue to cook, stirring, for 2 minutes. Stir in breadcrumbs, and season to taste with salt and freshly ground black pepper.