Step 2

Warm the olive oil in a large frypan over a low-medium heat and gently cook the onion with a pinch of salt for 8-10 minutes, or until softened and just beginning to colour. Stir occasionally to avoid burning.

Step 4

Meanwhile, prepare the anchovies by either rinsing them if packed in salt or, if in oil, simply draining them. Add the anchovy fillets to the pan, breaking them with the back of a wooden spoon. When mostly dissolved, increase the heat to medium and add the wine, allowing it to simmer for a minute. Remove from the heat and keep warm.

Step 6

Cook the bigoli in salted, boiling water until just before al dente. Drain the pasta, reserving 125ml of the water.

Step 8

Return the frypan, containing the onion and anchovies, back onto a medium heat. Add the cooked pasta and about half of the reserved pasta water.

Step 10

Finish cooking the bigoli in the pan until al dente, adding more of the reserved water, if needed, to loosen the sauce. Stir through the parsley, season to taste and serve.