Anchovy Spaghetti with Walnut Pesto Recipe - Great Italian Chefs

Ingredients

• 480g of spaghetti
• 30g of anchovy sauce, preferably 'colatura di alici'
• 2 sprigs of wild fennel, chopped
• 2 sprigs of parsley, chopped
• juice of half a lemon
• 3 tbsp of garlic, chopped
• 3 tbsp of extra virgin olive oil
• salt
• pepper
• 12 cherry tomatoes, roughly chopped
• 6 tomatoes, roughly chopped
• 35g of walnuts, toasted
• 20g of pine nuts, toasted
• 5g of pistachio nuts, toasted
• 20g of stale bread
• 10g of capers, chopped
• 5g of black olives, pitted
• 2 anchovy fillets
• 1/2 garlic clove
• 10g of extra virgin olive oil
• 200g of silver scabbardfish, cut into 3cm pieces
• 2 eggs
• 50g of Parmesan
• 100g of plain flour
• 250g of vegetable oil, for frying
• 1 pinch of salt
• 1 pinch of pepper
• walnuts, very finely chopped or ground to a fine crumb
• wild fennel tops