Garlic (about 5 or 6 cloves)
Parsley (about a half of a ramekin)
Anchovies (2 cans)
Olive Oil (enough to cover the bottom of the sauce pan)
Spaghetti (One pound)
Heat the garlic in olive oil, add parsley and anchovies. Stir with fork until anchovies disintegrates. Add about a cup of water.
Pour over spaghetti.