Garlic and Oil Pasta

• 1 lb linguine
• 5 garlic cloves, minced
• 14 teaspoon crushed red pepper flakes (2 pinches or a couple of shakes)
• 14-13 cup extra virgin olive oil (4 to 5 times around the pan)
• 5 anchovy fillets
• handful fresh flat-leaf parsley, chopped
• fresh ground pepper

1. Cook pasta until it's al dente - still slightly firm to the bite.
2. In a large skillet over medium heat, cook garlic and pepper in until it speaks.
3. Add anchovies and stir them in oil with a wooden spoon until they disappear.
4. Toss drained pasta into this pan.
5. Coat the pasta evenly with the garlic and oil and anchovies.
6. Add parsley and black pepper.
7. Toss and taste.
8. Adjust with ground pepper and salt to taste.
9. Serving Suggestion: Dump into a large oval dish and serve with greans and bread.

linguine, garlic, red pepper, extra virgin olive oil, anchovy, handful fresh flatleaf, fresh ground pepper

Taken from www.food.com/recipe/garlic-and-oil-pasta-332196 (may not work)