Linguine Verdi alla Provola

Preparation:

Preparation: Put a saucepan with plenty of water on the fire; when it reaches the boil, add salt and add the green linguine, cooking them al dente. Meanwhile, in a saucepan, heat 120 g of oil with a clove of garlic, peeled and freed of any sprout, which you will remove as soon as it starts to brown. Flavor the sauce with a strip of about 10 cm of anchovy paste, helping you to melt it with a fork. As soon as it is ready, drain the pasta and pour it into the pan, sautéing it for 1-2 minutes. Then add the provola, which you will have reduced to tiny cubes with the sauce, and season with a generous grind of white pepper. Mix well, pour into a bowl and serve.