Spaghetti with garlic and anchovy sauce

(Ready in minutes, this garlicky anchovy sauce has no fishy taste. If you want more anchovy flavor, use more fillets. Serves 4.)

1 package (1 pound) spaghetti or linguine

1/2 cup olive oil

2 cloves garlic, finely chopped

8 fillets anchovy

1/2 cup Italian parsley leaves, chopped

Pinch of crushed red pepper

1. Cook the pasta according to the package instructions.

2. Meanwhile, in a large skillet that will hold the pasta later, heat the oil. Cook the garlic for 2 minutes or until it begins to brown. Add the anchovies and turn the heat to medium. Continue stirring for 2 minutes or until the anchovies melt into the oil.

3. Add the parsley and crushed pepper and cook 1 minute.

4. Drain the pasta and add it to the anchovy mixture. Toss gently but thoroughly.

Adapted from Giancarlo Sessa