Fettuccini de Elinoria

This dish was invented by my wonderful Sister-in-Law. It's so simple yet clever, and is unbelievably tasty. Serves two or three.

You'll need;

- 1 jar of anchovy-stuffed green olives.
- good handful of Parmesan cheese
- a handful of good-quality cheddar
- a couple of glugs of olive oil
- 200g of fettuccine

First, get your pasta on the boil. While it's cooking, drain the liquid from the jar of anchovy-stuffed olives and set it aside. Slice each olive in half.

When your pasta is cooked and drained, put the pasta saucepan back on the stove and add a couple of glugs of olive oil and the olives. Toss them around on the heat for a bit until they're aromatic. Put the pasta back into the pot and toss with the olives.

Get the reserved liquid from the jar of olives and sprinkle it over the pasta. Add the cheeses and toss until they start to soften and serve.

The whole thing takes about 15 minutes and if you get good-quality olives it's magic. You can try all sorts of variations - it's a very flexible dish.