Spaghetti with Anchovies, Garlic, and Chili

I got this recipe from the student cookbook Jody gave me, and it was so good that it was almost as if someone came into my apartment and cooked me a meal. It was also the hottest thing I have ever cooked for myself.

4 T olive oil
4 garlic cloves, halved
1 red chili, quartered (Next time, a half a chili will be quite enough.)
Spaghetti
Small can of anchovies
freshly ground black pepper (Actually, I forgot to add this.)

Cook one serving of spaghetti. In a small saucepan, heat oil and gently cook garlic and chili until golden brown. Remove chili and garlic. Add anchovies to oil and cook for about two minutes. Add 1/4 pint of water (or half cup -- thanks, Internet) and boil until pasta is ready. Whisk with fork to break up anchovies, if needed.

Drain pasta and pour over sauce. Toss well and sprinkle with black pepper (or not as the case may be). This is meant to be two servings, but I didn't think anchovies would last all that long, so I used all the sauce over one serving of pasta. Jody did tell me the oil would be flavored with the garlic and chili, but I was shocked at how much flavor there was.

I'm definitely trying this again, though next time with only half the chili.