Clean the anchovies and leave to marinate in vinegar, lemon juice and extra virgin olive oil for two hours. Brown the finely chopped garlic in oil and then the julienne courgettes on a high flame. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté the pasta in a pan with the courgettes. Add the marinated anchovies and the pesto, season with salt and pepper. Serve hot and add more pesto to taste.