Spaghetti Aglio e Olio

By cheeserohan

Ingredients

• salt
• 1 pound spaghetti
• 4 Tablespoons extra-virgin olive oil
• 6 anchovie fillets
• 6 cloves garlic, chopped
• crushed red pepper, to taste
• black pepper, to taste
• a couple of generous handfuls chopped parsley

Preparation

Step 1

1. Bring a pot of water to a boil, salt it, add the spaghetti and cook until just shy of al dente. Drain, reserving a ladleful of the pasta cooking water.

2. Meanwhile, in a large skillet, heat the oil and the anchovies over medium heat until the anchovies melt, about 1 1/2 minutes. Lower the heat and add the garlic; season with the crushed red papper and black pepper. Let the garlic cook gently in the anchovy oil, stirring. Add the reserved pasta cooking water and the parsley, then the pasta. Seaon with more black pepper and toss the pasta for 1 full minute to absorb all the flavors.