Linguine with a very unusual pesto

Soak 2 T white raisins in boiling water for 10 minutes to soften

Drain and rinse 2 T capers

Drain the oil from 1 can of flat anchovies

Coarse chop 2 cloves of garlic

Get a 1/2 cup of washed and stemmed flat leaf parsley.

2T of pine nuts

In a food processor, process the ingredients. Add up to 2 T olive oil. Process just to combine.

Transfer to a mortar and pestle and crush to combine further. Add more olive oil if needed.





Cook the linguine. When done, reserve at least a half cup of the pasta water.

Put the pasta in a bowl, and add the pesto. Toss. At the end of the toss, add the pasta water a few tablespoons at a time to thin and moisten the dish.




Eat. No cheese. Cheese is inappropriate on fish based pasta sauces.





This will taste mildly of fish, but not strongly of anchovies.