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1
First toast the pine nuts in a dry pan over a low heat until they start to go a golden brown (careful they don't burn as they change colour quickly)
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2
Crush the pine nuts with a pinch of salt and the teaspoon of cornflour in a pestle and mortar or use a blender
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3
Chop the shallots and then gently fry in the mild olive over a medium heat until they are just about to start going translucent - this will be about 10 minutes. Agitate or stir occasionally
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4
Dice up the anchovies and add them to the shallots and keep frying until the anchovies start to melt. Again, you'll need to stir or agitate from time to time
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5
Now add in the tomatoes, the parmesan rind, the mushrooms, the fruity olive oil and season with salt and pepper and the large pinch of sugar
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6
Let simmer until the juice starts to dry off, stirring occasionally, and then add the water
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7
Leave to simmer for 30 minutes, checking on it regularly to ensure it's not catching on the bottom. If it's drying out too quickly add a little more water
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8
You should know when it's done when all the tomatoes have fully dissolved and the sauce is as thick as (lumpy) custard
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9
Now cook your spaghetti, by placing in a saucepan of boiling water with a little salt. Bring the temperature down so the water is just bubbling and stir gently to ensure the spaghetti doesn't stick. Cover and leave to soften for 8-10 minutes until al dente
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10
Add in the chopped herbs to the sauce and taste, adjusting the salt and pepper seasoning as you see fit
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11
Drain the spaghetti and place in a large serving dish and drench with the sauce and swirl in
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12
This is also great with gnocchi or as a sauce over chicken or fish (add a few capers or cornichons with the anchovies) or even for a vegetable bake or lasagna. Store in the fridge if not using immediately or freeze
