Anchovy Parsley Pasta
Finely chop your anchovies (save the anchovy oil in the tin), garlic and parsley (keep the chopped stalks and leaves separate).
In a pan, heat your anchovy oil from the tin and the chopped anchovies, garlic and parsley stalks. Mix together.
Pour in the white wine, stir and let this bubble so the flavours disperse.
Meanwhile, get your pasta on and take a ladle of pasta water to add to the anchovy pan and continue bubbling.
Chop your red chilli and juice your lemon then set aside.
When your linguine is finished, whack it into your pan with a season of salt and pepper, chopped red chilli, chopped parsley leaves (leaving some for garnish), lemon juice and another ladle of pasta water. Toss this all together to get an even coating.
Spoon into your bowls and garnish with a sprinkle of parsley and a drizzle of olive oil, then dig in!