Step 1

In a large sauce pot, bring generously salted water to a rolling boil.

Step 2

Place a large sauté pan over medium-low heat (I recommend a flat-sided pan for this recipe), then add the olive oil. Add the garlic, anchovies, and pepper flakes, coat with the oil, and cook slowly, stirring occasionally with a heat-resistant spatula or wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil, 5-7 minutes. Keep an eye on the pan to make sure the garlic doesn't burn or toast; adjust the heat if necessary.

Step 3

Meanwhile, once the pasta water reaches a boil, add the spaghetti and cook according to package instructions until al dente. Just before it's finished, add the parsley to the sauté pan and toss with the other ingredients.

Step 4

Use tongs to carefully transfer the pasta directly from the boiling water to the sauté pan (you want some pasta water to transfer; it will help create the sauce).

Step 5

Increase the heat to medium and toss the pasta with the pan ingredients. If needed, add a small drizzle each of oil and pasta water to keep everything smooth. Taste the pasta and season with salt to taste.

Step 6

Transfer to individual serving plates or bowls and top with grated Parmigiano-Reggiano.