Spaghetti with Anchovies, Cherry Tomatoes and Bottarga

Method

1. Remove the skin and central sprout from the garlic clove and finely chop it.
2. In a pan, add the chopped garlic, fresh chili pepper, a drizzle of extra virgin olive oil, the anchovy fillets in oil, olives, and capers.
3. Cook the soffritto over low heat until the anchovy fillets are completely dissolved.
4. Add the fresh anchovy fillets whole, spread them well on the pan, and increase the heat to high.
5. Let the anchovies release their water and oil, stirring gently, then add the white wine.
6. Keep the heat high to evaporate the alcohol, then reduce the liquid until the flavors are concentrated.
7. Lower the heat, cover the pan, and cook for 3-4 minutes.
8. Meanwhile, cut the cherry tomatoes into 3-4 pieces.
9. Uncover the pan, add the cherry tomatoes, cover again, and start boiling the pasta water.
10. When the water boils, add salt and cook the spaghetti al dente.
11. Keep the anchovy base on very low heat; do not add any pasta water.
12. When the pasta is ready, transfer it directly to the pan without pasta water. If too dry, add a drizzle of extra virgin olive oil.
13. Turn off the heat, add chopped parsley and a grating of bottarga, toss well, and serve.