Ingredients

Method

• 4 large baby marrows
• 1 t butter
• 2 t olive oil
• 2 cloves crushed garlic
• 1/3 cup currants
• 4 anchovy fillets
• ½ black olives
• 1 chilli, chopped
• Fresh tagliatelle
• Pine nuts

Method

Ingredients

Run the blade of a vegetable peeler along large baby marrows to create marrow strips. Add butter and olive oil to a large pan over a medium to high heat.

Add cloves crushed garlic, the baby marrow strips, currants, anchovy fillets, black olives and chopped chilli.

Fry until the flavours infuse, then season to taste.

Toss with fresh tagliatelle, cooked al dente, and sprinkle with toasted pine nuts.

Serve straight from the pan.