Bring a large pot of salted water to a boil.

Add fettuccine to the boiling water and cook according to package instructions, aiming for al dente.

Drain the pasta well and set aside.

In the same pot, melt butter over medium heat.

Return the drained pasta to the pot with the melted butter and toss to coat evenly.

Open the can of anchovy fillets and, if desired, refrigerate for a few minutes to firm them up for easier chopping.

Finely chop 4-8 anchovy fillets.

If using ginger, saute the grated ginger in a separate saucepan until slightly crispy, then set aside.

Divide the pasta into two serving bowls.

Sprinkle the chopped anchovies and minced garlic evenly over each serving.

If using, add the sauteed ginger to each serving.

Serve immediately and enjoy!