Pasta con le Acciughe

Method

Rinse the salt-cured anchovies thoroughly under cold water, gently removing the bones and any remaining salt, then pat dry and roughly chop them. Heat the olive oil in a large frying pan over a low heat and add the thinly sliced garlic and chilli flakes, allowing them to infuse gently without browning for about two minutes. Add the chopped anchovies to the pan and stir constantly until they completely dissolve into a paste, creating a smooth sauce—this should take about three to four minutes. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, then drain, reserving a cupful of pasta water. Toss the drained pasta into the anchovy sauce, adding pasta water gradually to loosen and emulsify the sauce until it coats the strands evenly. Finish with fresh chopped parsley, season with black pepper, and serve immediately without cheese.