Spaghetti alla cetarese

Remove the bones from the anchovies and rinse them under cold water. Finely chop the anchovy fillets, nuts, and capers for the pesto - preferably with a knife, not a blender. It is very important that the knife is sharp and cuts the ingredients rather than crushing them. Cover the pesto and set it aside.

Grate the garlic and mix it in a large pan with a teaspoon of olive oil. Set aside.

Submerge parsley leaves in boiling water for 20 seconds, dry them off and immediately transfer to ice water. Dry again and pat dry with a paper towel, then blend with the remaining oil and salt until smooth and velvety.

Boil the spaghetti in a large amount of salted boiling water until al dente (for 60-70% of the time indicated on the package). Meanwhile, heat the butter-garlic mixture and add a tablespoon of pesto.

Drain the half-cooked spaghetti and transfer it to a pan with sauce. Finish cooking over high heat, gradually adding barely simmering fish broth as you would for risotto, stirring and adding pesto as needed until the spaghetti reaches the desired doneness.

At the very end, mix thoroughly, adding oil with parsley, and serve.