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Bring a large pot of salted water to the boil. Cook the angel hair pasta according to packet instructions until al dente. Reserve ½ cup of the pasta cooking water before draining.
While the pasta is cooking, place a large frying pan over medium heat. Add the anchovy fillets and gently cook, breaking them up with a spoon until they melt into the oil.
Stir in the Marion’s Kitchen Garlic Chilli Crisp and capers. Cook for 1-2 minutes until fragrant and sizzling.
Add the drained pasta straight into the pan along with a splash of the reserved pasta water. Toss well to coat the strands evenly in the glossy, spicy sauce. Add more pasta water as needed to create a silky finish.
Remove from heat and stir through the chopped parsley.
Divide between bowls and finish with a generous amount of freshly grated pecorino. Serve immediately.