• 200gm San Remo Fettuccine
• freshly ground salt & pepper
• olive oil
• 2 small zucchini, sliced
• 1 large garlic clove, crushed
• 2 large anchovy fillets, mashed & chopped
• 1 heaped tbsp finely sliced mint
• juice of ½ lemon
• freshly grated parmesan

Cook pasta in plenty of lightly salted, boiling water until al dente. Drain and place in a bowl.

At the same time, heat a little oil in a non-stick pan and gently saute zucchini, garlic and anchovies.

Add mint and lemon juice. Stir and cook for a few seconds. Then pour sauce into pasta, together with parmesan and seasonings and mix.

Serve with more parmesan cheese sprinkled over the top.

Serves 2.