Bavette with Anchovy Sauce

Ingredients

Wash the parsley and dry it thoroughly. Strip the leaves from the stems and finely chop them.
If using salt-packed anchovies, remove the bones and rinse thoroughly under cold water to eliminate excess salt. Pat the anchovies dry with paper towels, then cut them into small pieces.
In a skillet over low heat, lightly brown the whole garlic clove, chili pepper, and capers (rinsed of their salt) in the extra virgin olive oil, then add the anchovies.
Sauté the anchovies, gently breaking and mashing them with a fork or wooden spoon until they have completely dissolved into a sauce.
Bring a large pot of lightly salted water to a boil over medium heat and cook the bavette until al dente.
Toss the drained pasta directly in the skillet with the freshly made sauce. Sprinkle with the chopped parsley and mix well.
Serve piping hot.