Spaghetti with Endives and Anchovies

Ingredients

• 1/4 cup extra-virgin olive oil, or to taste
• 4 garlic cloves, peeled and cut into thirds
• 2 heads endive, washed, base removed, sliced crosswise
• 3 to 4 shallots, minced
• 2 cans anchovies, in oil
• 2 cups water
• Freshly ground black pepper
• 2 tablespoons chopped fresh savory
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh fennel fronds
• 1 cup pitted black olives, such as Kalamata
• 1 pound spaghetti

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