Spaghetti With Anchovies, Garlic And Parmesan

• 1 lb spaghetti
• 12 cloves garlic
• 2 2-oz. cans anchovies in oil
• 3 tablespoons olive oil
• 1 tablespoon dried red pepper flakes
• 3/4 cup grated parmesan, divided
• kosher salt and freshly ground pepper

1. Cook 1spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.
2. Thinly slice garlic cloves, and coarsely chop anchovies.
3. In a large skillet, heat olive oil over medium-low heat. Add sliced garlic, dried red pepper flakes and chopped anchovies. Cook, stirring, until the garlic softens and the anchovies melt, about 2 minutes. Season with black pepper (the anchovies have enough salt that you don't need to add more), add the cooked pasta, 1/4 cup of the reserved pasta water and 1/2 cup grated Parmesan. Toss to combine, and continue to toss until the cheese has melted and a thin sauce has formed.
4. To serve, garnish with the remaining 1/4 cup grated Parmesan and black pepper.

garlic, anchovies, olive oil, red pepper, parmesan, kosher salt

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-anchovies-garlic-and-parmesan-52695811 (may not work)