Bring a large pot of salted water to a boil.

Grate or mash the black truffles.

Warm olive oil in a skillet over medium heat.

Remove the skillet from the heat and add the grated or mashed truffles, mixing well to combine.

Place the skillet back over low heat.

Add the smashed garlic clove and chopped anchovies to the skillet.

Cook until the garlic starts to sizzle, being careful not to burn it.

Boil the spaghetti in the salted water until al dente.

Drain the spaghetti thoroughly.

Add the drained spaghetti to the skillet with the truffle and anchovy sauce.

Mix well to coat the spaghetti evenly with the sauce.

Serve immediately while hot.

Optionally, enhance the truffle flavor by sprinkling with truffle oil just before serving.