Basil linguine with rocket and pine nuts

Sometimes I just want a big plate of soul warming carbs.

It's wet and windy in London today, and to venture out of the house is to be whipped around the face by a bracing gust. I'm barricading myself in tonight with this week's Glee and a nice bowl of pasta.

Serves 2

150g linguine
50g rocket leaves
30g basil leaves
40g parmesan, grated
2 anchovy fillets
4 tbsp extra virgin olive oil
5 tbsp pine nuts
the juice of a small lemon
½ tsp demerara sugar
2 large egg yolks
salt and pepper

1) Boil a large pan of water and cook the linguine until it is al dente, about 10 minutes. Meanwhile, tear up the basil leaves then pound in a pestle and mortar with the anchovy, olive oil, lemon juice, sugar, egg yolks and a pinch of salt and a good grinding of black pepper. Transfer to a large bowl big enough to toss the pasta in.

2) When the pasta is cooked, scoop it into the bowl with the dressing and quickly toss, then scatter with the parmesan, pine nuts and rocket leaves and mix again. Add a few spoons of the pasta water to loosen up the sauce until it is smooth and silky.