Bring salted water to a boil in a pot for the linguine.

In a pan, add the oil and finely chopped garlic, sauté until golden, then add half of the anchovies. Let them melt well, turn off the heat, and set aside for a moment.

Cook the linguine until al dente, then place them in the pan with the sauce. Add a little cooking water, some more anchovies, and toss to combine.

Plate and serve with a sprinkle of chili powder.