Spaghetti with Anchovy Sauce

Method

1. Wash the salted anchovies under running water to remove all salt. Gently press on the belly to separate the fillets from the bone. Discard the bone and place the fillets in a bowl of water for about 30 minutes.
2. Crush the two garlic cloves and finely chop the chili pepper.
3. In a small pot, add the chili, garlic cloves, and a generous amount of extra virgin olive oil. Cook over very low heat.
4. Meanwhile, chop the capers (if using salted capers, desalt them by soaking in water for a few minutes).
5. When the garlic is golden brown, add the drained anchovy fillets and the chopped capers. Cook on very low heat, stirring gently, until the anchovies dissolve into a creamy sauce. Turn off the heat and remove the garlic cloves (or reserve for garlic paste).
6. Cook the spaghetti in salted boiling water until al dente.
7. If you like a stronger garlic flavor, peel the reserved garlic cloves, pound them in a mortar to a paste, and set aside.
8. Drain the spaghetti directly into the anchovy sauce, reserving some pasta cooking water. Add the garlic paste if desired, then toss well. Add a little pasta water to emulsify and create a creamy texture.
9. Stir in chopped parsley. Serve with a drizzle of raw olive oil, extra parsley, and optionally a little lemon zest.