Crab and Iced Fennel Linguine
Finely chop the parsley, including the stalks. Slice the garlic cloves into thin discs and chop the red chillies as finely as possible (with the seeds). Remove the anchovies from the jar, saving the oil for later. Finely slice, then set these ingredients aside.
Into a large frying pan place the chopped garlic, parsley stalks, anchovies, the oil from the anchovies and a large glug of olive oil. Just before the garlic starts to go brown, add in the white wine, mix well.
Meanwhile, get the linguine on. Remember to save a cup of the pasta water for later.