Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
3. Add the sliced garlic to the skillet and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
4. Add the chopped anchovies and red pepper flakes to the skillet, stirring until the anchovies dissolve into the oil, about 1-2 minutes.
5. Once the spaghetti is al dente, reserve 1 cup of pasta water, then drain the pasta.
6. Add the drained spaghetti directly to the skillet with the garlic-anchovy oil. Toss to combine, adding reserved pasta water a little at a time until reaching your desired sauce consistency.
7. Stir in the chopped parsley, and season with salt and black pepper to taste.
8. Serve immediately, garnished with grated Parmesan cheese if desired.