Method

Stone the olives and chop them with a knife. Carefully fillet the salted anchovies and rinse them under running water. Cut the dried tomatoes into small pieces. Heat two tablespoons of extra virgin olive oil in a pan with the garlic clove. Add the anchovy fillets, dried tomatoes, capers, and olives. Fry for a few minutes and then add the white wine. Lower the heat and add a few tablespoons of hot water to allow the anchovies to dissolve well. Cook for 2/3 minutes, adding salt if necessary. Boil the spaghetti in plenty of salted water. Drain the pasta al dente and toss it in the pan for a few minutes. Add a drizzle of extra virgin olive oil and a pinch of oregano. Stir and form the plates. Chop up the stracciatella and finish the dishes with a generous spoonful of creamy stracciatella.