Main Ingredients:

1 lb spaghettini
1 2oz can anchovy fillets packed in oil, drained and chopped
4 T extra virgin olive oil
2 T fresh parsley, chopped

Cooking Preparation of the Recipe:

Heat the olive oil in a pan large enough to eventually hold the sauce and the pasta.
Add the anchovy to the hot oil over medium heat and mash anchovy into a paste with a wooden spoon or fork.
Meanwhile, cook the pasta.
Drain lightly when cooked al dente.
Reserve 1/4 cup of pasta water.
Pour the lightly drained pasta into the pan with the olive oil/anchovy mixture, generous grinding of pepper and parsley. Toss ingredients and combine well.
Serve out of the pan or transfer into a warm serving bowl.
Serve immediately.

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