To make the black garlic sauce.

• Rinse the anchovies and capers well if using salted ones. Cut the anchovies and black garlic into small pieces. Put a large pot of water onto boil for the spaghetti,add salt once it comes to a boil.
• Heat the olive oil in a deep skillet that’s big enough to hold the spaghetti too. Add half the anchovies to the oil and stir until they dissolve.
• Add the black garlic to the skillet and after a minute add the chicken broth. Mix and then transfer this liquid to a food processor or blender before it gets really hot. Pulse until the sauce turns black and the garlic cloves are no longer visible.
• Pour the sauce back into the skillet and simmer over a low heat. Then cook the spaghetti in the boiling salted water until not completely al dente (about 2-3 minutes less than stated on the package instructions). Save a cup of pasta water, drain and add the spaghetti to the black sauce.
• Over a low-medium heat, use a wooden spoon to continuously stir the spaghetti as you would risotto until it is cooked and the sauce has a creamy consistency. If you need more liquid, use the reserved pasta water.
• Add the peperoncino flakes, the rest of the anchovies and the capers. Mix again and continue cooking for a minute. Then plate immediately.
• Serve with fresh burrata, freshly ground black pepper and a little more peperoncino if you like your pasta spicy!