Rub the bread slices on both sides with a clove of garlic. Then break it up into small pieces, either with your hands (if the bread is very hard) or with a knife.
Sauté the bread gently in a skillet, with just enough olive oil to moisten all the pieces, until lightly golden brown. Transfer immediately to a bowl and set aside until needed.
Boil the spaghetti in abundant well salted water until al dente.
While the spaghetti is cooking, gently sauté a clove or two of garlic in a good glug of olive oil.
When the garlic is just beginning to brown, add the anchovies and a good pinch of oregano. Sauté just until the anchovies have melted. Turn off the heat and remove the garlic.
When the spaghetti is done, drain and transfer it to the skillet with the anchovy sauce. Toss once or twice, then add about half of the sautéed bread and the basil leaves and toss again. Taste and adjust for seasoning.
Plate your spaghetti and top with the rest of the sautéed bread and, if you like, some more basil leaves as garnish, or If you're using fresh oregano, a few leaves or (lowers.
