Thinly slice the garlic and let it brown in a skillet with olive oil and chilli (to taste).
When the garlic is golden, add the finely chopped anchovies and, at about the same time, add the tomato.
If necessary, season with salt.
Cook for 5 minutes.
Meanwhile cook the spaghetti in a large pot of boiling salted water for the time indicated on the package. Once the pasta is al dente drain and place in a warm bowl.
Toss the spaghetti in the sauce and sprinkle with chopped parsley. Stir and serve.