Creme fraiche: You could also use any other cream-based product in the fridge. Mascarpone, double cream or single cream, even some cream cheese. You may like a squeeze of lemon if adding double cream, just to lift it a bit.

Make it spicy: If you like a bit of heat, add a pinch of chilli flakes with the garlic and anchovies.

Do I really need to use anchovies? At the risk of sounding like a broken record, please do try this even if you think you don’t like anchovies! I know opening a tin of anchovies for only two can be annoying, so I would firstly recommend buying a jar of them as then it’s easy to reseal and pop back into the fridge. They last a few weeks. You can now also find anchovy paste in tubes (like garlic paste), and that might be a handy alternative for you if you want to use anchovies but hate the open jar in the fridge and never have another recipe to use it for. If you do want another way to use them up, whizz them up into a cheat’s Caesar dressing with mayo and lots of parmesan, or mash them into butter, roll in parchment paper and pop into the freezer for another time. Or make a double batch of the anchovy creme fraiche and have it as a dip throughout the week. Just keep it in a sealed tupperware in the fridge.

If you want to double the recipe: double everything and continue.

What to do with leftovers: Keep covered or in an airtight container in the fridge for 3 days. It’s never quite as good reheated as when freshly made but it works. I always add a tiny splash of water to the bowl with the cold pasta before heating it in the microwave or on the stove on medium heat, until piping hot. The water means that it loosens the sauce up a bit and returns it to its loose, glossy form rather than stodgy. You could also add a splash of cream.