Melt and dissolve: In a large, deep frying pan, melt the butter and anchovies over a medium-heat. Use a wooden spoon to smash the anchovies until they completely dissolve into the butter.

Infuse: Once the butter is foaming, stir in the crushed red chilies.

Simmer the pasta: Add the entire bottle of white wine, and 475ml of water to the pan and put on high heat. Wait for the pan to be boiling, and then add the pasta. Stir constantly.

Cook through: Cook for 8 to 12 minutes, tossing the pasta frequently with tongs, until the spaghetti is cooked through and tender. Note: If the pasta starts looking a bit dry before it's cooked, splash in up to 60ml more water. The sauce will naturally thicken as it rests, so it is best to leave it slightly loose and soupy rather than dry.

Finish and serve: Stir through the chopped parsley. Taste the sauce, adjust the seasoning with a little more salt or crushed chilies if desired, and serve immediately.

Things for fine tuning:g:
1. I used half a tbsp of black pepper instead of red pepper flakes (i.e. chilli flakes). Try with those next time.
2. I added the anchovy oil to the mix whilst heating up the butter. I think next time, we can adding this to see if it impacts the saltiness.
3. I used ordinary butter vs unsalted. Keep it in mind.
4. Consider using a brand new bottle of wine.