Bring a large saucepan of water to the boil. Once boiling, add rock salt.
PREP THE SAUCE
In a frypan add half of the oil, garlic, and chilli. Then add the anchovy fillets. When garlic is golden, add a small ladle of water and cook for 3 minutes.
COOK THE SPAGHETTI
Add the Spaghetti to the boiling water and cook according to instructions on the pack. Two minutes before the Spaghetti is cooked, drain, and add to the saucepan.
COMBINE AND SERVE
Toss the pasta through the sauce, it will finish cooking absorbing the juices. Add some butter and extra water if needed. Take the Spaghetti off the heat and “mantecare” with the Parmigiano Reggiano, parsley, and oil.
