Step 1

Pour some of the oil from the anchovies into a non-stick frying pan and gently fry the onions until soft

Step 2

Meanwhile, cook the bigoli in a pan of salted boiling water for 8–10 minutes, or as per packet instructions

Step 3

Add the wine to the onions with a splash of water and reduce by three quarters

Step 4

Add the anchovies and stir until they dissolve

Step 5

Drain the pasta then add to the frying pan. Toss to coat evenly in the anchovies and onions and serve immediately with a sprinkle of chopped parsley and some cracked black pepper