Season with a little coarse salt, to your taste.
Toss spaghetti in the pan with parsley and the garlic oil
Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
Add anchovies, garlic, and pepper flakes to oil.
Add 1/4 cup extra-virgin olive oil.
Heat the a medium pan on medium low.
Serve with Tomato and Onion Salad and Crusty Bread.
Start cooking 1lb of spaghetti
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