Linguine with Sicilian pesto recipe It's easy to overload on basil pesto. We both tend to go through phases of eating nothing else until we overdo it and have to leave it alone for a few months. This Sicilian recipe is completely different, with dirtier, more pungent notes. The sweetness from the sultanas works wonders with the salty anchovies and capers. A perfect, quick supper for a warm night. 380g (13oz) linguine 2 tbsp sultanas 1 tbsp capers, rinsed and drained 6 anchovy fillets 4 garlic cloves, peeled and roughly sliced 2 tbsp pine nuts juice and zest of ½ lemon 6 tbsp olive oil large chunk of parmesan, to serve Bring a large pan of salted water to a vigorous boil over a high heat and add the linguine. Soak the sultanas in warm water for a couple of minutes, drain and add to a mortar with the capers, anchovies, garlic, pine nuts and lemon zest. Grind to a rough paste, loosen with the lemon juice and olive oil and some black pepper. Test the pasta and, once it is al dente, drain (reserving some of the water) and return to the pan, off the heat. Quickly pour over the pesto and a good splash of the cooking water, toss well and serve on a platter in the centre of the table. We never bother grating parmesan in advance; most people prefer to do it themselves at the table, saving you the hassle.