Cook the pasta in a large pan of boiling salted water for 5–6 minutes or until al dente.
Meanwhile, heat the oil in a large saucepan and fry the garlic and chilli gently, without letting them brown. At this point, you could add the anchovies and let them dissolve in the oil or add the Colatura di alici. This sauce doesn’t take more than 5 minutes to prepare.
If you’re not a fan of anchovies, then you can simply replace this with some capers.
If you’re wanting to rock and roll with the shrimp option then feel free to toss these in at the same time as everything else.
Lift the cooked pasta from the water using pasta tongs and mix directly into the sauce. Antonio wouldn’t choose to add cheese here, but you can, only if you really insist.
And serve with or without a sprinkle of parmesan to finish.
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