My mama used to make this on Christmas Eve and New year's Eve.
I would make this whenever I served fish as a primo piatti. Actually, you can make it anytime, especially when you don't know what to make.
1 lb box of any kind of spaghetti, linguini, angel hair
1/2 cup good olive oil
5-6 garlic cloves, sliced
Hot pepper flakes, desired amount
2 Tbsp drained capers
2-3 anchovy fillets (optional)
I'm large wok or frying pan, pour oil and let it warm up. Add the garlic slices. Lower the heat and let it simmer, slowly. This will cook the garlic into soft, delicious sweetened morsals of magic. Add the anchovies and stir until they disappear into the sauce. At this time, you should add the capers and the hot pepper flakes.
Careful not to splatter; they will burn.
Meanwhile, bring the water for the pasta to boil. Cook the spaghetti a few minutes less than the instructions, since you will be cooking them in the oil.
Drain the spaghetti and reserve a cup of pasta water for using in the sauce. You don't have to use the whole cup of water.
Add the drained spaghetti into the cooked garlic mixture, carefully. Toss the spaghetti very well, adding a little pasta water at a time, until you see the pasta is covered with the oil.
Add the chopped parsley and enjoy!
Must have a glass of wine 🍷