# 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
# 1 (2-ounce) tin anchovy fillets
# 6 to 8 large cloves garlic, crushed and minced
# 1/2 teaspoon crushed red pepper flakes
# 1/4 cup finely chopped flat leaf parsley, a couple of handfuls
# Coarse salt
# 1 pound spaghetti, cooked to al dente
Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste.
by Sri
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