Spaghetti aglio, olio e acciughe

• 1 packet medium spaghetti
• 1 cup fresh peas
• 1 tsp chilli flakes
• Anchovies
• Garlic
• Olive oil
• Salt and pepper
• Bunch of continental parsley, finely chopped
• Grated parmesan

1. Bring water to the boil in a large saucepan and add a good pinch of salt.
2. Add the spaghetti and cook until al dente. Throw peas into boiling water at the final minute of cooking the spaghetti.
3. Meanwhile, heat olive oil in a large pan and add crushed garlic and anchovies. Stir with amore.
4. When combined, add parsley and chilli flakes and mix with tenderness. Sit pan aside until the spaghetti is cooked.
5. Drain spaghetti and peas when cooked.
6. Add the magic of the spaghetti and peas to the pan and toss with a smile... add salt and pepper to season.
7. Plate up and serve with a sprinkle of parmesan.