Instructions: 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.

This recipe yields 4 servings as an appetizer pasta course.

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