Ingredients
1 lb spaghetti
12 cloves garlic
2 2-oz. cans anchovies in oil
3 tablespoons olive oil
1 tablespoon dried red pepper flakes
¾ cup grated parmesan, divided
kosher salt and freshly ground pepper
Preparation
Cook 1spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water. Thinly slice garlic cloves, and coarsely chop anchovies. 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, ¼ cup of the reserved pasta water and ½ cup grated Parmesan. Toss to combine, and continue to toss until the cheese has melted and a thin sauce has formed. To serve, garnish with the remaining ¼ cup grated Parmesan and black pepper.
