Fettuccine with olive and capers

Clean the parsley, rinse it and chop it finely. Stone the olives and chop them coarsely. Heat the oil in a small saucepan, add the peeled and slightly crushed clove of garlic and fry lightly.As soon as it starts colouring add the fillets of anchovies, the black olives, the capers and the parsley. Remove the pan from the heat straight after and remove the garlic. Cook the pasta in plenty of salted water. When al dente, drain it and mix it with the sauce.