Spaghetti alla chitarra - Maremmana

Without 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.