Remove the bones from the anchovies and rinse them thoroughly to remove the salt.
Cook the pasta in a large pot of boiling salted water until al dente.
Heat the olive oil in a pan. Break the anchovies into pieces and add them to the pan with 2 peeled and slightly crushed garlic cloves. Add 6 Tbsp. bread crumbs and sauté. Add the finely chopped hazelnuts. Stir ensuring that the breadcrumbs and nuts brown and become crisp without burning.
Once the pasta is al dente, drain and toss in the pan to coat with the breadcrumbs. Remove the garlic, sprinkle with torn marjoram, and serve.