Parsley-anchovy pasta

This was taught to me by the Divine Miss Williams, who just threw it together one winter evening when there was nothing else in the house. It is light but filling, and the green saltiness makes it perfect for a winter evening with a sore throat coming on (how do evenings get sore throats?). Incidentally, parsley keeps really well if you cut off the ends of the stems, set them in a jar of water (yes, like flowers), cover the leaves with a loose plastic bag, and put the whole thing in the refrigerator.

As below, you want twisty pasta, to hold the pesto-like sauce. While the pasta's boiling, mince 2-3 cloves of garlic and sauté it in a pan with a half-can of anchovy fillets and all the oil from the can, over medium heat until the anchovies dissolve. Now, you know those bunches of flat-leaf Italian parsley they sell in supermarkets? Take a whole one of those, strip off the leaves, and chop them up small. Add them to the pan and keep cooking - they'll wilt down to almost nothing. Help them along with a droozle of extra-virgin, and season them with salt (surprisingly, some anchovies aren't salty enough, at least for this salt monster) and lots of black pepper. Drain the pasta and toss it in the pan REALLY thoroughly, so the parsley goes into the twisty parts of the pasta and doesn't hold together in clumps; if necessary, add a touch more oil. Cover with heaping handfuls of grated pecorino romano or parmesan, either in the pan or on the plates, preferably both; and it helps to have a grater and a nubbin of cheese at the table, too.