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Make a pile of the yarrow and crushed red pepper flakes, then mince them together finely.
Bring a pot of water to a boil and season its with salt until the water tastes like the sea.
Add the penne and cook until al dente, the time of which may vary depending on the brand of pasta you use.
While the pasta is cooking, heat the garlic in the pan with the oils and chopped anchovy on low until the garlic is fragrant and lightly browned. (Do not allow the garlic to burn)
Remove the pan from the heat and swirl it for a minute to cool the pan so that the wine doesn't explode grease. Add the wine to the pan.
When the pasta is done, drain and add to the pan. Toss the pasta to coat with the oil and cook for a minute to evaporate any raw wine flavor.
To finish the dish, as the yarrow-chili mixture to toss just to heat through.
Transfer the pasta to each of 4 bowls, garnish with some parmesan and an extra drizzle of extra virgin oil if desired.