Spaghetti with Olives, Capers, and Anchovies

Simple, fast, and good, can't beat that. If you think you don't like anchovies, use four instead of six for a whole recipe. But don't skip trying the recipe. The anchovies melt into the oil and the flavor complements the garlic, capers, and parsley. I used all three for a half recipe and it was fine. (I was a bit nervous because I overdid the anchovies in an artichoke stuffing a few days ago and was afraid I'd be oversensitive to them. Not.)