Spaghetti with Bread Crumbs, Oregano and Parsley

After I got back from Florence and had not managed to get sick of eating pasta while there, despite eating it twice a day every day, I decided to get Mario Batali's new cookbook, Family Meals, out of the library. TIme to bring some of the pasta from Italy home. 4 cup extra virgin olive oil 1/4 cup homemade fresh bread crumbs Salt and pepper to taste 1/2 chopped Italian parsley 1 pound spaghetti Directions Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. In a 10-inch to 12-inch saute pan, heat olive oil over slow heat. Add bread crumbs and cook, stirring constantly until golden brown (about 3 to 4 minutes). Remove from heat and sprinkle with salt and pepper and set aside. Add chopped parsley. Drop the spaghetti in the boiling water and cook according to package instructions (8 to 13 minutes) until "al dente". Drain in colander and pour into pan containing bread crumbs. Toss over medium heat until coated and serve immediately.