A delightful twist on the classic Spaghetti Aglio e Olio, enhanced with anchovies for a savory kick.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Cook the spaghetti until al dente according to package instructions.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a saucepan, heat the olive oil over medium heat.
Use medium heat to prevent the oil from overheating and losing its flavor.
Add the garlic and red pepper flakes to the oil and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the anchovy fillets to the saucepan and stir until they dissolve into the oil.
Mash the anchovies with the back of the spoon for a smoother sauce.
Combine the cooked spaghetti with the sauce in the saucepan, tossing to coat evenly.
Add reserved pasta water gradually if the sauce seems too dry.
Garnish with fresh parsley and serve immediately.
Serve the dish warm for the best taste and texture.
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