In a pan fry the finely cut leek and celery in a little oil. Add the chopped olives and anchovies. Blanch the fillet of sole and pour over a little white wine. Season all with salt and pepper and flavour with the chopped lemon peel. Add the tomatoes and leave to cook for a short while. Cook the pasta in plenty of boiling, salted water, drain and sauté in the pan with all the ingredients.