Preparation:
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12-inch skillet, heat 4 tablespoons oil and cook garlic and onion until golden brown -- about 10 minutes.
Remove fillets from anchovies and set aside. Remove garlic. Add thyme, anchovies and white wine to onions and bring to boil. Add the extra-virgin olive oil and remove from heat.
Cook spaghetti according to package instructions and drain. Toss pasta into anchovy mixture and stir until well-coated -- 30 seconds -- and pour into heated serving bowl. Sprinkle with breadcrumbs and serve immediately. |
