Wrong Wild Spaghetti

Method

1. Bring a pot of water to a boil and add a small amount of coarse salt (less than usual because the anchovies and pecorino are salty).
2. Meanwhile, toast the chili pepper quickly over an open flame until fragrant, then set aside.
3. Peel the garlic clove and slice it thinly.
4. Cut the pecorino Sardo into small pieces; it should not be too aged.
5. Heat a generous drizzle of extra virgin olive oil in a large skillet over low heat. Add the sliced garlic and the toasted chili pepper.
6. If using salted anchovies, remove any excess salt and rinse if needed, then remove the backbone. Add the anchovy fillets to the skillet and cook on very low heat, stirring gently until they begin to dissolve into the oil.
7. Pour in half a glass of dry white wine and let it evaporate while stirring occasionally.
8. Cook the spaghetti in the boiling water until al dente.
9. Transfer the pasta directly from the cooking water into the skillet with the sauce using tongs. Reserve some pasta water.
10. Turn off the heat and add the grated or chopped pecorino. Mix vigorously, adding a splash of pasta water as needed to create a creamy sauce that coats the spaghetti.
11. Adjust salt and serve immediately, with extra pecorino on the side if desired.