#The salsa verde can vary according to the herbs you have to hand - parsley should always be the base, but feel free to add basil, tarragon or mint instead of the coriander.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.

Meanwhile, to make the salsa verde, put the anchovy fillets and capers onto a chopping board and, using a heavy knife, chop finely. Put the chilli and garlic on top and chop again until very finely chopped. Transfer to a bowl and add the herbs, mustard, 3 tablespoons of the oil and the vinegar.

Heat the remaining oil in a stove-top grill pan until hot. Put the flour onto a small plate, add the black pepper and mix. Dip each cheese slice in the flour to coat on both sides, shaking off any excess. Cook in the grill pan for 1-2 minutes on each side until golden brown, then remove and drain on kitchen paper.

Drain the pasta well and return it to the warm pan. Add the salsa verde and toss to mix. Divide between 4 serving plates or bowls, arrange the cheese on top and serve immediately.