The preparation

First, cook the pasta in plenty of salted water. Then sauté a little garlic and chilli pepper in extra virgin olive oil. Finely chop the puntarelle.

Put some anchovies in the frying pan and sauté them over a high heat, add the chopped puntarelle and cook by adding the cooking water of the pasta.

Drain the spaghetti and transfer to the frying pan, continue sautéing, deglazing with cooking water. Add more anchovies from the Cantabrian Sea. Now it is time to serve, some more anchovies directly on the spaghetti and a few parsley leaves and extra virgin olive oil.

The dish is ready to be brought to the table.