This is a really interesting, different pasta sauce. All of the ingredients are used raw so it gives a really fresh flavour and is also nice and healthy too. Serves 4.
8 anchovy fillets
1 clove garlic
2 tsp capers
2 tsp grainy mustard
juice of 1 lemon
lots of herbs (parsley, coriander, basil - what ever you have in the garden)
16 black olives (or green if you don't have black - black make a better colour contrast though)
4 ripe tomatoes
olive oil
400g spaghetti/linguine
Crush the anchovies and garlic in a mortar and pestle. Add to the capers, lemon juice, mustard, herbs and olives and some olive oil. Stir carefully as to not break up the ingredients but well enough to throughly mix the flavours. Finely chop the tomatoes, add to the other ingredients and put to the side (preferably on a sunny Italian window ledge - just in case you have one handy!). In the mean time, cook the pasta, this sauce works especially well with spaghetti or linguine. Once the pasta is cooked, sir in the sauce and make sure the pasta is well covered. Enjoy!
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