Cut one peeled garlic clove in half for rubbing on the bread. Cut the anchovy fillets into small pieces. Rub the bread slices with the halved garlic clove. Cut the bread into small cubes, sizing them appropriately for croutons.

Fill a large pot with water and bring it to a boil. Add a generous amount of salt and bring the water back to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve about 2-3 tablespoons of pasta cooking water, then drain the pasta.

Heat the remaining garlic cloves in olive oil in a skillet. Add the cubed bread and sauté until golden on each side. Remove croutons from the skillet and set aside.

Add additional olive oil to the skillet. Sauté the remaining garlic cloves and anchovy pieces together until the anchovies begin to dissolve.

Stir in the dried oregano and remove from the heat promptly to prevent burning.

Add the drained spaghetti and the reserved pasta water to the sauce and mix well.

Incorporate some croutons, mix again, then garnish with the remaining croutons and fresh basil, torn or cut into pieces.

Serve immediately.