In a large skillet over very low heat, warm the oil and garlic being very careful not to burn. Allow the oil and garlic to infuse for 10 minutes. Again, be very careful not to burn or even brown the garlic. Simply remove the skillet from the heat if you feel it is too hot and allow to cool slightly for 3-4 minutes before returning to the heat.
Add the anchovies and let steep for an additional 5 minutes (they will dissolve). Fold in the crushed red pepper, hot angel hair pasta, reserved pasta water and cheese, combining thoroughly.
Divide among 6-8 serving bowls.