Add the bread, sage and parsley to the bowl.

Add sage in oil, and pound until sage is pulverized.

Add sage, bay leaf and 1 cup wine.

Add sage, and toss gently for 1 minute over medium heat to coat pasta with sauce.

Add the celery, sage and rosemary; saute 2 minutes.

Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage.

Add sage to sauce and steep for 15 to 20 minutes, or until ready to use.

Remove from the oven and add the garlic, sage and butter.

Add sage and, if necessary, enough reserved bean liquid to keep mixture moist.

Add garlic, anchovies and sage, and saute for 2 minutes.