Linguini with mozzarella, wilted rocket and anchovies recipe Pasta is a boon when you're cooking for yourself - it is quick and cheap, and there are so many things you can do with it. Just don't cook more than you need. 100g (3½oz) linguini 1 tbsp olive oil 2 cloves garlic, finely sliced good pinch dried chilli flakes 2 anchovies, drained and chopped 30g (1¼oz) rocket, roughly torn ½ tbsp flat-leaf parsley, finely chopped 50g (1¾oz) mozzarella, drained and torn into chunks squeeze of lemon juice extra-virgin olive oil for drizzling (optional) Cook the pasta in plenty of boiling, lightly salted water until al dente. While the pasta is cooking heat the oil in a small frying-pan and cook the garlic until the slices are soft and pale gold. Add the chilli and anchovies and cook for a further 30 seconds or so - the anchovies should start to "melt" a little. When the pasta is ready, drain and return it to the saucepan. Scrape in the contents of the frying-pan and throw in the rocket, parsley and mozzarella. Season with salt and pepper. Toss so that the mozzarella melts a little in the heat. Add the lemon and, if you want, the extra-virgin olive oil (though you may find the mixture moist enough). Serve immediately.