Instructions: Cover anchovies with milk in bowl and set aside to soak 15 minutes to 1 hour (up to 8 hours). Bring large pot water to boil. Add 1 teaspoon salt, dash olive oil, then spaghetti and cook until just tender to the bite, 7 to 10 minutes.

Drain anchovies and chop. Drain tomatoes, reserving liquid, and cut each into quarters, reserving juices. Heat remaining 1/2 cup olive oil in saucepan over medium heat, add garlic cloves and saute 5 minutes. Add anchovies and cook 1 minute. Add chiles and cook 1 minute, then add tomatoes and saute 5 minutes. Add reserved tomato liquid and simmer 2 to 3 minutes longer.

Toss together pasta and sauce. Add parsley and feta cheese and mix well. Remove from heat and add salt and pepper to taste.

This recipe yields 4 servings.

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