"Pasta with walnuts is seen in countless forms in the Italian region of Liguria - some creamy, some with tomatoes or other vegetables. But my favorite, and by far the simplest, is this version. It's really no more than pasta with garlic and oil, incorporating two of the region's most distinctive ingredients: anchovies and walnuts." --Mark Bittman
4 quarts water
1 teaspoon salt
1 pound uncooked linguine
1 1/2 tablespoons extravirgin olive oil
1 tablespoon minced fresh garlic
2 (3.5-ounce) cans anchovies, drained and chopped
1/2 cup chopped walnuts, toasted
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Bring the water and salt to a boil in a stockpot. Add pasta; cook 10 minutes or until al dente. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until lightly browned, stirring frequently. Add anchovies, and cook 1 minute, stirring frequently. Remove from heat. Combine anchovy mixture, pasta, and reserved liquid; toss well to coat. Stir in walnuts; sprinkle with parsley.
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