Lightly rinse the anchovy fillets of oil and salt. Slice the olives. PEEL and CRUSH the garlic clove.
GRATE the cheese.
Boil water for the pasta.
Heat the oil in a skillet. Cook the garlic gently without browning for 5 minutes. Remove from the heat and add the anchovies, mashing and breaking them up. Add olives and red pepper flakes.
Cook the pasta, and drain without drying out. Stir in the sauce and top with the grated cheese.
Notes: This spaghetti dish is highly seasoned with the characteristic ingredients anchovies and olives to heighten the taste.
Tinned anchovy fillets 6
Calamata-type olives, pitted 12
Garlic clove 1
Extra virgin olive oil 4 tbs
Red pepper flakes to taste
Regular spaghetti 10 oz
Sharp grating cheese such as Pecorino
Small heavy skillet