Spaghetti with Endives and Anchovies

Deselect All

1/4 cup extra-virgin olive oil, or to taste

4 garlic cloves, peeled and cut into thirds

2 heads endive, washed, base removed, sliced crosswise

3 to 4 shallots, minced

2 cans anchovies, in oil

2 cups water

Freshly ground black pepper

2 tablespoons chopped fresh savory

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh fennel fronds

1 cup pitted black olives, such as Kalamata

1 pound spaghetti