Scungilli Oive Oil Parsley Garlic Anchovy
Rinse the scungilli well under cold running water. Then, strain it and let it stand for a few minutes, allowing as much water to drain off as possible.
Set it aside as you prep and gather the other ingredients. Put a large pot of water on to boil for the pasta.
Heat olive oil, half the parsley, garlic, anchovies or anchovy paste and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown, about 3 to 4 minutes.
Add the diced hot cherry peppers and their liquid, then the white wine, and scrape up any brown bits on the bottom of the pan.