Spaghetti Aglio Olio e Peperoncino (Personalised)

Method

1. Soak the anchovies in water for 10–15 minutes to remove excess salt.
2. Bring a large pot of water to a boil and add coarse salt.
3. Cook the spaghetti according to package instructions (typically 8 minutes) until al dente. When the pasta is halfway cooked (after about 4 minutes), begin the sauce.
4. Finely slice the garlic cloves, including the inner germ (anima) for a stronger flavour.
5. Cut the Taggiasche olives into small pieces.
6. In a large pan, heat a generous amount of extra virgin olive oil over medium heat.
7. Add the sliced garlic and whole or chopped chili pepper to the oil. Sauté until the garlic is golden and fragrant, being careful not to burn it.
8. Add the chopped olives and cook for about 1 minute, allowing them to release their flavour.
9. Add the anchovies to the pan and let them melt into the oil, stirring gently.
10. When the spaghetti is al dente, drain it (reserve some pasta water) and transfer it to the pan with the sauce.
11. Add a ladle of the reserved pasta water and toss everything vigorously to create a creamy emulsion.
12. Serve immediately, optionally garnished with fresh parsley.