Linguine With Courgette Anchovy Sauce

450 g/1 lb linguine or other flat noodles
150 g/5 oz polyunsaturated margarine
3 tablespoons olive oil
6 firm young courgettes, thinly sliced
6 flat anchovy fillets, finely chopped
3 large, ripe tomatoes, skinned, desecded and
chopped
salt
freshly ground black pepper
2 tablespoons finely chopped parsley
50 g/2 oz freshly grated Parmesan cheese

Cook the linguine in plenty of boiling salted water until tender but still firm, about 8 to 9 minutes.

Meanwhile, heat 75 g/3 oz margarine and the oil in a large, heavy frying pan and add the courgettes. Stir over medium heat until barely tender, about 3 minutes. Add the anchovies and tomatoes and cook a further few minutes until the tomatoes are softened. Taste and season with salt and pepper - be careful with the salt, as the anchovies are very salty and it probably will not be necessary to add any extra.

Drain the linguine and place in a heated serving bowl. Add the remaining margarine, cut into small pieces, the parsley and grated cheese and toss to combine. Pour the sauce over and toss lightly again. Serve at once on heated plates.

SERVES 6