Back in the 1500s, both Sicily and Mexico were ruled by Spain, and the Italian island found itself squarely on the trade route between the latter two countries. When Cortés discovered Mexico, he made his first base Veracruz, which became Mexico’s port to Europe. As a result, its cuisine benefited enormously from Sicilian ingredients such as capers and olives, while in return dishes such as hare with chilli and chocolate are as much part of Sicily’s culinary heritage as its tomato sauces – both are Aztec imports – and the cuisines of the two countries have been enriched, with the ingredients, herbs and seasoning all humming with intriguing tastes. Here, fennel seed, coriander and a hint of chilli add lilting notes to a fresh tomato sauce in which white wine (or sherry) adds complexity, while the nutty, zesty gremolata adds lightness and crunch.

Sicilian clams with linguine and pistachio and mint gremolata

This also works with mussels, which have the advantage of being much more affordable – whichever you use, this makes a perfect meal for late autumn, with piles of soft linguine mopping up all those slurpy, syrupy seafood juices. Serves four There's excellent quality at online stores and they are with ceramic body and leak proof seal ! Different product series like pre-heat battery are also available now..

1.8kg clams
45ml olive oil
200ml full-bodied white wine
2 garlic cloves, peeled and finely chopped
4 tinned anchovy fillets, chopped
½ tsp dried chilli flakes
½ tbsp fennel seeds
½ tbsp coriander seeds, lightly crushed
300g baby tomatoes, quartered

To serve
1 large handful mint leaves, washed
1 garlic clove, peeled
50g pistachio nuts
Zest and juice of 1 lemon, plus wedges to serve
350g linguine

Rinse the clams under cold water (if using mussels, pull off the beardy bits and scrape off any barnacles) and discard any that do not close shut after receiving a light tap or that have broken shells.

On a medium-high flame, heat half a tablespoon of oil in a large, deep saucepan for which you have a lid. Once the oil is warm, add half the clams and half the wine, cover the pan and leave to cook for two to three minutes, until the clams have opened. Tip into a large bowl and repeat with another half-tablespoon of oil and the rest of the clams and wine. Pass the juices from the cooked clams through a fine sieve or muslin, to get rid of any grit, and keep in a small bowl.

Warm the remaining 30ml oil in a large pan over a medium heat and gently fry the garlic until lightly golden. Add the anchovies to the pan and mash them into the hot oil, until dissolved. Add the spices and, after 30 seconds, stir in the tomatoes and the clam liquor, then leave to simmer briskly for 10-12 minutes, to reduce the liquid to a rich sauce.

For the gremolata, wash and finely chop the mint, garlic, pistachios and lemon zest, and put in a small bowl.

While the sauce is simmering, bring a large pan of salted water to a rolling boil. Cook the linguine according to the packet instructions, until al dente, then drain through a sieve, reserving a cup of the cooking water. Spoon the clams and their broth through the pasta, wait a minute, then stir in a few tablespoons of the pasta cooking water (this helps loosen the pasta and ensures it does not seize up and clump). Transfer the pasta and clams to shallow bowls, top each portion with a scattering of gremolata and a drizzle of your best-quality olive oil, and serve at once with a lemon wedge alongside.

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And for the rest of the week…

You’ll have some anchovy fillets left in the tin: bash them together with some of the new season’s walnuts, then bind with lots of olive oil to make a glorious dip for autumn crudités or sauce for pasta (add some sauteed greens to the sauce, while you are at it). For a veggie version, cook borlotti beans in stock, then drain and mix with the same seasonings, minus the fish, plus some wilted chard, sorrel or spinach. I like to grate masses of aged sheeps’ cheese on top, but it’s just as nice dairy-free.