Ingredients

1/4 cup olive oil
3 to 4 garlic cloves, each sliced lengthwise into 4 pieces
2 anchovies
2 chili peppers, or more to taste
1/4 cup dry white wine or chicken stock
Salt to taste
1/2 cup minced Italian parsley
Extra-virgin olive oil for flavoring
1 pound dried or fresh spaghetti, or spaghettini

Directions

Bring a large pot of water to a boil with 3 quarts of water and 3 tablespoons salt.

Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic, anchovies and chili peppers. Use a wooden spoon to stir the mixture, pressing occasionally with the back of the spoon, until the anchovies are broken up and blended into the olive oil. (The oil must not be too hot, or it will fry the anchovies instead of allowing them to "melt" into the olive oil).

Remove the skillet from heat, and add the wine, a good pinch of salt and half of the parsley. Mix well. Cook fresh spaghetti for 2 1/2 minutes, or fresh spaghettini for 1 1/2 minutes, or dried pasta according to package directions. Drain well and add to the skillet. Stir until the strands are coated with sauce. Garnish with the remaining parsley and serve.

Makes 4 servings.