Pasta with Anchovies and Walnuts

Ingredients

• 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

Preparation

1. 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.
2. 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.