When Melissa Clark needs to get dinner on the table fast, the New York Times food writer and author of “Dinner: Changing the Game,” pairs pasta with a classic trio of bold flavors: anchovies, garlic and chilies. “It is one of my favorites,” she says. To make it yourself, in a large pot, bring 4 quarts water to a boil. Add 2 tablespoons kosher salt and 1 pound spaghetti or bucatini pasta. Cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain. While the pasta cooks, in a 12-inch skillet over medium, heat 1/3 cup extra-virgin olive oil and 3 medium garlic cloves (smashed and peeled), stirring often, until the garlic is golden brown, about 3 minutes. Add 10 to 12 oil-packed anchovy fillets (drained) and ¼ teaspoon red pepper flakes. Reduce to low and cook, breaking up the anchovies and garlic with a spoon, until the anchovies have disintegrated, 2 to 3 minutes. Remove from the heat. Add the drained pasta to the skillet along with ¼ teaspoon black pepper and 3 tablespoons lemon juice. Toss well, 1 to 2 minutes. Stir in 2 cups lightly packed fresh flat-leaf parsley (chopped), then taste and season with salt and black pepper. If desired, toss in a few tablespoons of the reserved pasta water to loosen the noodles. Serve sprinkled with additional red pepper flakes and drizzled with additional oil.