Trenette With Anchovy Ragù

Preparation:

Preparation: Clean, wash, bone the anchovies, then chop them finely with the lunette. Also chop a handful of parsley and 2 cloves of garlic. In a pan, brown a whole clove of garlic in the oil and fry the chopped anchovies until they change colour; add a pinch of saffron and cook with the tomato purée, adding salt and pepper (or chilli pepper). Just before turning off, add the chopped garlic and parsley, mix and turn off after a couple of minutes. Season the pasta cooked al dente and serve immediately.