Stone the olives and pour them in the mixer glass. Add half of the sun dried tomatoes, anchovies fillets and walnuts and blend it all together. Add the anchovies extract and a sprinkle of le- mon juice and mix again for a few seconds. Pour the mixture in a bowl and set aside. Cook linguine in abundant, lightly salted water; drain your pasta “al dente” and blend it with the gravy that was previously set aside. If needed, add some cooking water in the process. Serve and present as in the picture.
