1 clove of garlic
1 cup of green olives, pitted and quartered
1 ½ tbsp baby capers
Zest of 1 lemon
1 green chilli, finely chopped
½ bunch parsley leaves
½ bunch basil leaves
60ml extra virgin olive oil
50g Parmesan, freshly grated
50g blanched almondS, toasted in the oven until golden and finely chopped
½ packet of linguini
Salt and pepper
Bring a large pot of salted water to the boil.
In a mortar and pestle crush the garlic with a little salt until sticky and pureed. Add the anchovies, capers, chilli and lemon zest and pound into a paste. Now add the herbs and pound again until bruised. Add the olives and lightly bruise them into smaller pieces. Add oil and stir to combine before adding half of the Parmesan.
Cook the pasta as per packet instructions. Drain, reserving a little of the pasta water and add the green sauce with a little of the pasta water. Toss 6-8 times so the past is completely coated in the sauce. Add the almonds and toss again before serving with a little extra Parmesan.