• 400g San Remo Spaghetti
• table salt
• 3 tbsp butter
• olive oil
• 3 garlic cloves, finely chopped
• 1 chilli, finely sliced
• 1-2 anchovies, sliced
• 2 tbsp chopped parsley
• 2-3 tbsp freshly grated parmesan

Cook spaghetti in plenty of lightly salted, boiling water with a little oil until al dente. Drain and transfer to a large mixing bowl.

At the same time, heat 4 tbsp oil and 3 tbsp butter in a non-stick pan and gently cook garlic and chilli for a few minutes, being careful not to brown. Add anchovies and mix well.

Then pour sauce over pasta, together with parsley and parmesan. Toss well and serve with plenty of good crusty bread.

Serves 4.