SPAGHETTI GOES FIGHTING MAD

INGREDIENTS:

• 6 quarts water
• salt to taste
• 1 lb spaghetti, linguine, vermicelli, or other long thin pasta
• 1/3 cup extra-virgin olive oil
• 6 - 8 garlic cloves, minced or whole - more to taste
• 1 small dried hot red chili, broken into 2 or 3 pieces, or 1/4 t hot red pepper flakes or more to taste
• 3 TBS minced flat-leaf parsley
• 2 anchovy fillets (crushed), or a squeeze from a tube of anchovy paste (optional)
• freshly ground black pepper to taste

METHOD:

1. SAUTÉ garlic gently on low heat until golden brown - careful not to burn it. About 4-5 minutes.
2. ADD the red pepper and parsley and sauté for a few more minutes.
3. ADD a squeeze of anchovy paste (or 2 whole anchovies mashed with a fork) and stir, maintain on low heat until pasta is ready.
4. WHEN the pasta is almost done, drain it in a colander and turn it immediately into the pan, mixing the pasta and sauce together well. Serve on warm plates.
5. Garnish with freshly-chopped parsley if desired