Reserve 1 tbsp of the oil and heat the remainder in a small saucepan. Add the garlic and fry for 3 minutes.

Lower the heat, stir in the anchovies and cook, stirring occasionally, until the anchovies have disintegrated.

Bring a large saucepan of lightly salted water to the boil. Add the spaghetti and the remaining olive oil and cook for 8 - 10 minutes or until just tender, but still firm to the bite.

Add the Pesto Sauce and chopped fresh oregano to the anchovy mixture and then season with pepper to taste.

Drain the spaghetti, using a slotted spoon, and transfer to a warm serving dish. Pour the Pesto Sauce over the spaghetti and then sprinkle over the grated Parmesan cheese.

Garnish with oregano sprigs and serve with extra cheese, if using.

If you find canned anchovies rather too salty, soak them in a saucer of cold milk for 5 minutes, drain and pat dry with kitchen paper (kitchen towels) before using. The milk absorbs the salt.