In a large pan fry the garlic and the chilli in oil, just start to brown add the anchovy fillets, the chopped walnuts and cook for a couple of minutes, then add the finely chopped colatura, mint and parsley and I turn off. Cook the pasta in plenty of water with a little salt, the al dente drain taking care to leave a ladle of cooking water. I add to the sauce and manteco all on high heat for a couple of minutes. Servant decorating with fresh mint. Wine: Cilento white.