My Nutty, Scottish-Italian Dad's Video Tutorial on How to Make Spaghetti with Anchovies

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Ingredients

8 oz spaghetti
Kosher salt ((or sea salt for the pasta water))
2 Tbsp extra virgin olive oil ((top quality))
3 cloves garlic ((crushed or chopped garlic, the smaller the pieces, the stronger the garlic flavor))
1 Tbsp fresh Italian parsley ((heaping Tbsp, chopped))
⅛ tsp fresh cayenne pepper ((optional, as desired))
4 anchovies ((or 5, under olive oil)
⅓ cup dry white wine
⅛ tsp black pepper ((to taste))
1 shot whisky ((optional))

1
Cook the pasta as directed on the box.
2
While the pasta is cooking, prepare the sauce.
3
In a frying pan over medium-high heat, add the olive oil, chopped garlic, parsley, fresh or dried cayenne peppers, and anchovies and sauté for a few minutes, until the garlic begins to brown and the anchovies disintegrate, or dissolve (for lack of better terms).
4
After a minute or two, add the white wine, and stir well.
5
Remove from heat and set aside until the pasta is ready.
6
When the pasta is cooked, place the sauce on a burner over low heat, and with a pasta scoop, remove the spaghetti from the pot and add it to the anchovy sauce, taking care not to overly drain the pasta, or it will be too dry.
7
Stir well; remove from heat.
8
Serve immediately with freshly ground black pepper and (grated Parmigiano Reggiano cheese from Italy.) This last part is optional as Italians frown on cheese with fish. That's Dad's Scottish side!