Place a non-stick pan over medium-high heat and add half of the olive oil. Once hot, add the breadcrumbs to the pan and season with a little pepper and salt.

Stir the crumbs constantly for a couple of minutes until they are golden brown. Keep an eye on it or you risk burning the breadcrumbs. Once done, transfer the crumbs to a plate and set aside

Fill a high and large pan with water and season with a dash of salt. Bring it to a rolling boil over high heat and then add the spaghetti.

Wipe the non-stick pan (in which you baked the crumbs) clean with some kitchen paper. Then add the mashed garlic and the rest of the olive oil. Place it over medium heat and add the anchovy fillets.

Stir regularly until the anchovies have melted and the garlic is fragrant. Add the freshly chopped herbs. Season with a pinch of pepper.

Drain the cooked spaghetti and add it to the anchovy sauce together with ⅔ of the breadcrumbs.

Stir well to coat the pasta evenly with the sauce. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the spaghetti onto plate and finish with the rest of the breadcrumbs. Serve immediately.