1/2 cup extra virgin olive oil
4 anchovy fillets, mashed
1/4 cup minced parsley
2 large garlic cloves, minced
1 tablespoon chopped capers
1/4 teaspoon red pepper flakes
Salt to taste
1 pound dried spaghettini
Combine the oil, anchovies, parsley, garlic, capers, pepper flakes and salt; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Remove 1/2 cup of the cooking water; drain pasta and transfer to a warm serving bowl. Add sauce and toss well, adding a little of the reserved water if necessary to moisten the pasta.
Makes 4 to 6 servings.