Pasta with Anchovy, Dill and Bread Crumbs (pasta alle acciughe aneto e pangrattato)

INGREDIENTS: (6 servings)
1 pound pasta
2 cups fresh Bread Crumbs (preferably from a baguette)
1 (2-ounce) can flat Anchovy Fillets, drained and chopped
1 pound thinly sliced Red Onions
1/4 cup chopped Dill
1/2 teaspoon dried hot Red-Pepper
3/4 cup Extra-Virgin Olive Oil

Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook bread crumbs, stirring constantly, until deep golden and crisp, 6 to 8 minutes.
Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and black pepper.
Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes.
Add anchovies and cook, mashing anchovies into onions, until dissolved.
Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) til 'al dente'. Reserve 1/2 cup cooking water, then drain pasta.
Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine.
Add about half of bread crumbs and toss to coat.
Serve sprinkled with remaining bread crumbs.