Ingredients
450g (1 lb) linguine or other flat noodles
150g (5 oz) polyunsaturated margarine
3 Tablespoons olive oil
6 Firm young curettes, thinly sliced
6 Flat anchovy fillets, finely chopped
3 Large, ripe tomatoes, skinned, deseeded and chopped
Salt
Freshly ground black pepper
2 Tablespoons finely chopped parsley
50g (2 oz) freshly grated parmesan cheese
Directions
Cook the linguine in plenty of boiling salted water until tender but still firm, about 8 to 9 minutes. Meanwhile, heat 75g/3 oz margarine and the oil in a large, heavy frying pan and add the curettes. Stir over medium heat until barely tender, about 3 minutes. Add the anchovies and tomatoes and cook a further few minutes until the tomatoes are softened. Taste and season with salt and pepper be careful with the salt, as the anchovies are very salty and it probably will not be necessary to add any extra. Drain the linguine and place in a heated serving bowl. Add the remaining margarine, cut into small pieces, the parsley and grated cheese and toss to combine. Pour the sauce over and toss lightly again. Serve at once on heated plates.
Serves 6
