Heat olive oil in skillet; add garlic and saute for 1 minute. Add red pepper, anchovy fillet, salt and pepper and cook over low heat until anchovy disappears. (Make sure you don't burn the garlic.)
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Meanwhile, cook the spaghetti as desired; drain, reserve one cup of the cooking water. Toss spaghetti with the sauce. If it appears too dry, add cooking liquid and sprinkle with parsley. Makes 4 servings.
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