How to Make It
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/4 cup of the pasta water.
In a wok, heat the olive oil. Add the anchovies, anchovy oil, minced garlic, chile and bell pepper and stir-fry over moderately high heat until the bell pepper is softened, about 3 minutes. Add the pasta, reserved pasta water, oyster sauce, soy sauce and sugar and cook, tossing, until the sauce is slightly thickened, about 2 minutes. Add the sliced garlic, pink peppercorns, white pepper and torn basil leaves and toss. Serve topped with whole basil leaves.