This dish is from the Amalfi Coast and I was thrilled to find it. I’m always looking for new simple pasta dishes and southern Italy is a great hunting ground. Anchovies and walnuts seem like an odd pairing, but I also use them to make a chunky relish (for lamb and for griddled aubergines and roast peppers).

Timings

Prep time: 10 minutes 

Cook time: 15 minutes

Serves 

2

Ingredients

  • 165g linguine
  • 3 tbsp extra-virgin olive oil, plus extra to drizzle
  • 2 garlic cloves, crushed
  • ½ tsp dried chilli flakes
  • 50g walnuts, roughly chopped
  •  8 good-quality
  • cured anchovies, roughly chopped
  • ½ tbsp finely chopped flat-leaf parsley (optional)
  • grated pecorino or Parmesan, to serve

Method

  1. Cook the linguine in a pan of salted boiling water. Meanwhile, heat the olive oil in a sauté pan and over a medium-low heat gently fry the garlic, chilli flakes and nuts for a few minutes. Don’t let the garlic brown.
  2. Add the anchovies and press them in the pan with the back of a wooden spoon. They’ll melt in the heat.
  3. Just before the pasta is ready, add 125ml of the cooking water to the sauté pan, then drain the pasta and add that to the pan too. Finish cooking the pasta in the sauté pan until it is al dente. The cooking water will reduce to form a sauce with the other ingredients.
  4. Add the parsley (if using) and season. You can add another slug of extra-virgin olive oil if you want to. Serve with pecorino or Parmesan.

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