Spaghetti with anchovy sauce, walnut pesto and fried scabbardfish

Ingredients

Cereals, Grains & Pasta

  • 480g of spaghetti

Fish & Shellfish

  • 30g of anchovy sauce, preferably 'colatura di alici'
  • 200g of silver scabbardfish, cut into 3cm pieces

Spices & Dried Herbs

  • 2 sprigs of wild fennel, chopped

Salad & Fresh Herbs

  • 2 sprigs of parsley, chopped
  • wild fennel tops

Fruit & Vegetables

  • juice of half a lemon
  • 3 tbsp of garlic, chopped
  • 12 cherry tomatoes, roughly chopped
  • 6 tomatoes, roughly chopped
  • 1/2 garlic clove

Oils & Vinegars

  • 3 tbsp of extra virgin olive oil
  • 10g of extra virgin olive oil
  • 250g of vegetable oil, for frying

Store Cupboard

  • salt
  • pepper
  • 35g of walnuts, toasted
  • 20g of pine nuts, toasted
  • 5g of pistachio nuts, toasted
  • 10g of capers, chopped
  • 2 anchovy fillets
  • salt
  • pepper
  • 100g of plain flour
  • 1 pinch of salt
  • 1 pinch of pepper
  • walnuts, very finely chopped or ground to a fine crumb

Bakery

  • 20g of stale bread

Delicatessen

  • 5g of black olives, pitted

Dairy

  • 2 eggs

Cheese

  • 50g of Parmesan