Cook in boiling unsalted water the spaghetti. In a bowl put oil, garlic (made into small pieces), the chilli, the salted anchovy sauce and three tablespoons of the cooking water.
Mix well together. When spaghetti will be cooked "al dente", drain and season with the emulsion prepared. Add a handful of shredded fresh parsley.

The anchovy is a typical product of Campania. In particular, is produced in the small fishing village of Cetara that overlooks the sea of the Amalfi Coast.

The anchovy is a liquid sauce, transparent, amber-red color that is produced following an ancient process whose base is the maceration of anchovies in a saturated solution of salt and water.

The anchov saucey has ancient origins. The Romans produced a very similar sauce called garum of which they were very greedy. In the Middle Ages its production had resumed by some monks of the Amalfi Coast who preserved anchovies in salt and gathered the fluids lost from these mortifications making a condiment, the casting for the note.

A plate of spaghetti (100 g) provides about 400 kcal.