LINGUINE WITH COURGETTE-ANCHOVY SAUCE

Preparation Method :

• Cook the linguine in plenty of boiling salted water until tender but still firm, about 8 to 9 minutes.
• Meanwhile, heat margarine and the oil in a large, heavy frying pan and add the courgettes. 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.