My Dad'S Spaghetti And Anchovies

• 8 ounces spaghetti (we love De Cecco)
• 2 1/2 tablespoons top quality extra virgin olive oil
• 3 to 5 cloves of fresh garlic, crushed into a few pieces or finely chopped (as desired)
• 1 heaped tablespoons chopped fresh Italian parsley
• 4 or 5 anchovies, under oil
• 1/3 cup dry white wine

1. Cook spaghetti as instructed on package.
2. While the pasta is cooking, make the sauce by pouring the olive oil into a saute pan over medium heat. Add the garlic, and cook for a minute or two until it begins to release it's fragrance; turn the garlic. With the lid close at hand, add the parsley and cayenne pepper (if using) and cover with the lid to avoid the oil squirting.
3. Add the anchovies, which will break up very quickly; saute for a minute or two, stirring gently, then remove from heat. Immediately add the white wine, stir and cover with the lid until the pasta is ready.
4. When the pasta is cooked, divide it into two bowls with a pasta fork, without completing draining all the liquid from the pasta. Add the anchovy sauce to the spaghetti in each bowl, and toss to coat. Serve with freshly grated Parmigiano Reggiano cheese and a glass of wine.

extra virgin olive oil, garlic, fresh italian parsley, anchovies, white wine

Taken from food52.com/recipes/26880-my-dad-s-spaghetti-and-anchovies (may not work)