Ali Olio

This is my take on a very Italian dish. The first time I tried it was in Venice, and I have been making it for my friends ever since.

INGREDIENTS
500g spaghetti, boiled and drained
125 g anchovies (in olive oil)
125g garlic (chopped)
125g flat or curly parsley (chopped)
2 tablespoon olive oil
2 tablespoon crush red chilli
Salt

METHOD

• Heat the oil add garlic
• Add anchovies and crush chilli
• Remove from the heat, add parsley and salt to taste (beware! the anchovies are salty)
• Pour the mixture into the spaghetti, mix well
• Serve as soon as possible, with grated parmesan cheese