Put a pot of water on the stove with a little olive oil and 1 level tablespoon of salt.
Sauté the shallots in a pan, add a tablespoon of water and the pepper finely chopped. Cook for 2-3 minutes.
When the water in the pot simmers, cook the pasta for 1 minutes over low heat, then turn off and let the pasta finish cooking passively in the water for 1 minutes. Stop cooking before draining with a dash of cold water.
Combine the pepper with Gigli Legù and add 1 tablespoon anchovy. Heat over low heat for 1/2 minute.
Complete the dish with grated ginger and black pepper to taste.