Spaghetti with Garlic, Oil, and Anchovies

Bring a large pot of salted water to a boil for the pasta.

Thinly slice the garlic cloves. A mandoline slicer can be used for paper-thin slices.

In a large skillet, heat the olive oil over medium heat.

Add the entire can of anchovies to the hot oil. Use a wooden spoon to break them up; they will dissolve into the oil.

Add the sprig of fresh rosemary to infuse the oil.

Add the sliced garlic to the pan and sauté until fragrant and lightly golden. Be careful not to burn it.

Stir in the red pepper flakes.

Once the garlic is cooked, remove and discard the rosemary sprig.

Cook the spaghetti in the boiling water according to package directions until al dente.

Before draining, reserve about a cup of the starchy pasta water.

Using tongs, transfer the cooked spaghetti directly into the skillet with the garlic and oil sauce.

Add about 1/2 cup of the reserved pasta water to the skillet. Toss the pasta vigorously to combine and create a creamy, emulsified sauce.

Add the chopped fresh parsley and toss to combine.

Season with a pinch of salt and freshly ground black pepper to taste, and toss again.

Serve immediately, garnished with additional black pepper and grated Parmesan cheese.