This pasta makes a very satisfying supper. No tomatoes in this dish -- just the richness from the olive oil, garlic and the hidden flavor from the anchovies (as they melt away, they impart a very nice flavor and slight color). The original recipe did not specify parmesan cheese, but it really adds a great flavor and texture to the dish.
In a large pot, bring 4 quarts water to a rapid boil over high heat; then stir in 1 tbsp. salt. Drop in spaghetti and cook, stirring frequently, until tender - but still firm to the bite.
Meanwhile, in a large saute pan or skillet, combine the oil, garlic and anchovies (if using) over low heat and cook until the garlic just begins to take on a hint of color - do not brown the garlic. Remove from heat.
Drain spaghetti, transfer to the pan holding the garlicky olive oil. Season to taste with salt and pepper and red pepper flakes if you like it spicy. Toss well. Sprinkle with parsley and a nice amount of parmesan cheese. Serve immediately.