Get your ingredients ready – and the water on for the Pasta….
Wash a very large bowlful of Nettle leaves in water (wearing gloves!!) and pour boiling water over them (using a colander). Rinse in cold water and squeeze all the excess water out (you don’t have to wear gloves now). Squeeze into a ball and chop finely
(You’ll be surprised how much they wilt down, so use plenty…)
Crush the Garlic, chop the Oregano and Thyme – and the Chives and Parsley. Drain the Anchovies and halve the Cherry Tomatoess
Get the Pasta on to cook…
Fry the Garlic for a few minutes in a Olive Oil over a medium heat
Add the Anchovies and the Oregano and Thyme
Fry for a few minutes and add the halved Cherry Tomatoes and the Nettles. Turn off the heat and only add the Chives and Parsley at the last minute…
When the Pasta is al dente – reserve a jug of the cooking water – drain the Pasta and put back into the saucepan… Add the Nettle Sauce, a good drizzle of Olive Oil and a big splash of the cooking water. Keep stirring over a low heat, adding more water if you need to (you’re after a bit of liquid to the Sauce, but not too much!)
Serve immediately with chopped and roasted Almonds (or Pine Nuts)