Fill a large saucepan with water, add a teaspoon of salt and bring to the boil. Add the spaghetti, linguine or tagliatelle, whichever you are using, and cook for 10-12 minutes, or according to the instructions on the packet, until al dente.
As the pasta is cooking, place another large saucepan on a medium heat. Add the olive oil, followed by the sliced garlic and fry for two minutes, then stir in the chopped anchovies and the chilli flakes, and cook for a further minute.
Drain the spaghetti, reserving some of the liquid, then add the spaghetti to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley and the squeeze of lemon juice and stir to mix. Taste, adding some more lemon juice if you like. Grind over some black pepper and serve immediately.
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http://rachelallen.com/post/spaghetti-anchovies-garlic-and-chilli
Foodaware 
Ingredients
Serves 4
Salt and freshly ground black pepper
350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle
4 tablespoons olive oil
6-8 cloves of garlic, peeled and sliced
10 tinned anchovies, chopped
1-2 pinches of dried chilli flakes
2 tablespoons chopped parsley
Good squeeze of lemon juice