Boil the pasta

• Bring a large pot of salted water to a rolling boil.
• Cook the spaghetti alla chitarra until al dente.

Make the anchovy, chilli & garlic oil

• Warm the olive oil in a frying pan over low heat.
• Add the sliced garlic and chilli and cook gently until fragrant, without browning.
• Add the anchovy fillets and stir until they melt into the oil.

Combine

• Transfer the drained pasta to the pan with a splash of pasta water.
• Toss well so the pasta is coated in the sauce.

Serve

• Scatter over the chopped parsley and serve immediately.