Ingredients (yields 2):
Pasta for two
1 large shalllot
3 cloves garlic
6-8 anchovi fillets
Pinch of chili flakes (optional)
1/4 cup white wine
Salt and pepper to taste (only a little salt)
Chop the onions and garic into fine slices and chop the anchovi fillets into ~ 1 cm chunks. Bring salted water to a boil for the noodles.
Fry garlic and shallots over medium high heat until translucent and lightly browned. Sprinkle in the chili flakes, then add in the anchovis and let them melt for a few minutes. Deglace the pan with the white wine and let it reduce to about 1/3.
As soon as the pasta is just 2 minutes or so before done, use tongs to transfer them to the pan, directly from the pot, making sure to take along some of the cooking water. Stir and add more cooking water if needed, until an emuslified and “creamy” sauce has formed, about 1-2 minutes and season with salt and pepper. Serve immediately.