While you prepare the sauce, cook the spaghetti in boiling water for about 2 minutes less than the package instructions indicate.
In a non-stick pan, add all the ingredients and stir-fry for 1–2 minutes. Make sure to break down the anchovies so they dissolve completely, and keep stirring to cook the garlic without burning it.
Drain the spaghetti and add it to the pan, mix well so all the ingredients combine with the spaghetti.
Press down the spaghetti with a spoon to shape the spaghetti into a compact layer.
After 3–5 minutes, the first side will be ready. Place a plate larger than the pan on top, then carefully flip the pan upside down so the spaghetti lands on the plate.
Slide the spaghetti omelette back into the pan and cook the other side for 3–4 minutes.
The spaghetti will now be golden and super crispy, ready to serve.
