Sicilian spaghetti

I usually dislike raisins in savoury recipes, but I have to say that this is one recipe where I think they work. Obviously Sicily’s food is heavily Italian, but because of its geographical location it has North African influences and the sweet raisins here marry perfectly with the intense savoury flavour of the anchovies. Don’t be put off by the anchovies if you are not a fan. They are cooked down to nothing here so the flavour is savoury rather than fishy. Have a go!