removing the salt or washing them remove the scales from the anchovies
and put the fillets on a plate, drench them with 3 spoons of vinegar and
4-5 of oil, abundant black pepper freshly ground, and dried oregano and
leave to marinade to 1 hour.
At the end of this hour tip both the anchovies and marinade into the blender,
and add first the tomatoes and them on top also the celery, carrot and
spring onion. Add another 3-4 spoons of oil and then blend well, in more
than one burst, until everything is disintegrated and homogenised into
a smooth runny purè. Add then the garlic, the capers and the parsley
and again blend well until the purè is smooth and homogenised again
to form a good raw sauce. Taste and adjust the pepper, vinegar, oil (or
any other ingredient) to your taste (there should be no need to add salt
because of the anchovies being salted), blend again until the desired
result, then pour into a bowl until needed.
In a large pan boil the pasta in sufficient salted water for 5-6 minutes
(until al dente, then drain (conserve some of the boiling cooking water)
tip the pasta into the serving dish and add 3-4 spoons of oil mix well
with this then sauté in a pan. Add the ready prepared sauce and
stir well with a spoon amalgamate together, over a high heat, the pasta
and sauce for 3-4 minutes. Having done this take from the heat and arrange
on 4 plates, and garnish each with 2 spoons of the ready prepared finely
chopped vegetable and herbs in oil, and serve.