Bring a large saucepan of slightly salted water to the boil, add the Fettuccine pasta and cook until al dente. Strain paste in a colander and set aside.
Reduce to medium heat, then add olive oil to the same saucepan, add the chilli flakes, lemon zest, and stir through for a minute or so.
Next add the chopped garlic to the olive oil and garlic, and stir for a further 2-3 minutes taking care not to burn the garlic.
Add the nonpareil capers, chopped anchovy fillets, and stir through for a further 2-3 minutes.
Reduce heat, add half the strained Fettucine, mix through thoroughly, followed by the second half of the pasta, and the chopped parsley making sure that everything is evenly stirred through.
Transfer to warmed pasta bowls, add a generous grind of black pepper, and add shavings of fresh parmesan cheese.