600 g lamb 50 g black olives, pitted and halved 2/3 cup red wine 2/3 cup vegetable stock 6 canned anchovy fillets 4 garlic cloves 3 springs thyme, stalks removed 2 tbsp chopped parsley 1 tbsp oil 1 tbsp butter 1 tsp sugar

Preparing:

Cook the lamb with the oil and butter for 5 minutes. Grind together the garlic, thyme and anchovies to make a smooth paste.

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500 g spaguettis 25 g butter

Sauce: 200 g tuna 60 g anchovies 250 ml olive oil 250 ml chopped parsley 150 ml liquid sourcream Salt and pepper

Preparing:

Cook the spaguettis as usual and accompany them with the butter.

Process tuna with the anchovies, olive oil, parsley, salt and pepper until blended. Add cream and mix well. Bathe the spaguettis with the sauce.

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