- About 1/4 cup extra virgin olive oil (EVOO)
- 6-8 anchovy filets
- 1 chili pepper, such as Fresno or Italian red cherry pepper, seeded and finely chopped
- 6 cloves garlic, finely chopped
- A splash of dry vermouth
- 1 pound spaghetti
- 1/2 cup flat leaf parsley, chopped
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