Bring a large pot of salted water to a boil for the spaghetti.

Hold the anchovies in your left hand and, using your right hand, pull off the heads; the innards will come out at the same time.

Open the anchovies, remove the bones, and rinse thoroughly under cold running water. Repeat until all the anchovies are cleaned.

Pat the anchovies dry with paper towels and set aside.

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add some anchovies in oil. Let them melt, then add the fresh anchovies. Season with salt, black pepper, and finely chopped parsley. Sauté for a few minutes.

Pour in the white wine, let it evaporate, then turn off the heat.

Remove a few anchovies and set them aside on a plate to use for serving.

In a small pan, toast the breadcrumbs with a little finely chopped garlic, some finely chopped parsley, a pinch of salt, black pepper, and a drizzle of olive oil until golden brown.

Drain the spaghetti when al dente and toss it in the skillet with the anchovy sauce, adding a little pasta cooking water if needed.

Plate the spaghetti and top with the reserved anchovies and toasted breadcrumbs.