Prepare all ingredients, so mince the garlic, chop the anchovies, etc.
Bring water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).
While the pasta is cooking, heat extra virgin olive oil over medium heat in a skillet. Add garlic, anchovy fillets and chile peppers. Cook until garlic is golden brown, about 2 to 3 minutes. Add the drained spaghetti & toss. Finaly add the red wine & cook until it reduces and spaghetti has finished cooking. Sprinkle parsley and grated pecorino cheese. Toss to combine and serve.