Preparation

This is the pasta I make when I want maximum flavor with minimum effort. The anchovies dissolve completely, leaving behind only deep, savory richness that coats every strand.

Preparation

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, reserving 1 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium-low heat.
3. Add the sliced garlic and cook for 1 minute until fragrant, then add the anchovies with their oil.
4. Using a wooden spoon, press and stir the anchovies until they completely dissolve into the butter, creating a glossy sauce (about 2-3 minutes).
5. Add the drained pasta directly to the skillet along with 1/2 cup of the reserved pasta water, tossing vigorously to create a silky coating (add more pasta water if needed).
6. Serve immediately in warm bowls, topped with a generous pinch of red pepper flakes and torn fresh parsley.

Secret: Don't tell anchovy-skeptics what's in this until after they've had their first bite and fallen in love.