Aglio Olio E Peperoncino (With Small Variation)

• 1/2 pound whole wheat spaghetti
• 5 tablespoons extra virgen olive oil (plus a sixth, just in case
• 3 anchovy filets
• 3 nice, fat cloves of garlic
• 1 pili pili pepper
• 4 sprigs parsely
• red wine, whatever you've got

1. Pour yourself a glass of decent red wine.
2. Boil the spaghetti as per package instructions in abundant salted water. If it is whole wheat, this will most likely take between 8 and 10 minutes/
3. In a large skillet gently heat the 5 tablespoons of olive oil and 3 anchovy filets-- gentle is a key word here. You just want the anchovies to begin to disintegrate.
4. Mash, peal and mince the garlic. Add the to skillet along with the crumbled pili pili peper and muddle. Again, keep the heat low. The idea is to poach the garlic, aromatize the oil and heat the pepper, nothing more.
5. Finely mince the parsley.
6. When your pasta is al dente, turn off the heat under your garlicky skillet and lift the spaghetti, along with its drips and drops of pasta water, straight into the pan. (You can lift it into a bowl into which you have added the extra olive oil and cover with the sauce, but its just more dishes....) Mix about until the spaghetti is comepletly coated. Add the extra oilive oil if necessary. Add the parsely. Serve. Eat. Enjoy.

whole wheat spaghetti, extra virgen olive oil, anchovy filets, nice, pepper, red wine

Taken from food52.com/recipes/11954-aglio-olio-e-peperoncino-with-small-variation (may not work)