Spaghetti with Anchovies and Neapolitan Tarallo

Method

1. Marinate the anchovy fillets in white wine for half an hour.
2. Crush a Neapolitan tarallo and set aside.
3. After half an hour, drain the anchovies from the wine, remove the tails, and check for any lateral bones to remove.
4. Sauté a crushed garlic clove in extra virgin olive oil. When golden, remove the garlic and leave the oil in the pan.
5. Add the anchovies to the pan, add a splash of pasta cooking water, cover, lower the heat, and cook gently.
6. Meanwhile, cook the pasta until almost raw (if the packet says 11 minutes, cook for 6 minutes). Use bronze-drawn spaghetti for better starch release.
7. Add more cooking water and transfer the undercooked spaghetti into the pan with the anchovies.
8. Finish cooking the pasta in the pan like a risotto, adding a little water at a time and stirring constantly.
9. Taste and add salt if needed.
10. Near the end of cooking, add chopped parsley, a bit of chili pepper, and a drizzle of extra virgin olive oil. Toss to combine.
11. Plate the pasta and sprinkle the crushed tarallo on top.