Instructions:

"Spaghetti I Remember"

Source: Cooking For Us - In honor of Remember When magazine's 5th Anniversary

2 large cloves garlic, chopped well
1/3 cup olive oil
6 anchovy fillets, chopped
2 tablespoons chopped parsley
1 (28 ounce) can Italian style tomatoes with juice, crushed well
Salt and pepper to taste
Hot red pepper

In large pot, boil spaghetti till cooked al dente.