SPAGHETTI WITH WALNUTS AND ANCHOVIES
This is a pared-down version of a recipe that I came across in Nancy Jenkins's informative book on Southern Italian food, "Cucina del Sole." The dish is traditionally part of a meatless Christmas Eve dinner. If you can find freshly harvested walnuts, they'll make this pasta even better.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves four
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they're beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.
- In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.
- When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley, adjust salt if necessary and add pepper. Serve, passing the pecorino at the table.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 20 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 155 milligrams, Sugar 3 grams
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[email protected]I've made this dish several times and it's always a crowd-pleaser. The sauce is so flavorful and the walnuts add a nice crunch.
Mojammal Hoq
[email protected]This recipe was a hit at my dinner party. Everyone loved the unique flavor of the walnut and anchovy sauce.
Ak Editor
[email protected]Not a fan of anchovies, so I omitted them from the recipe. The dish was still delicious!
Tsholofelo Molepe
[email protected]The sauce was a bit bland. I added some extra garlic and red pepper flakes to give it more flavor.
Shahzeb Ali
[email protected]This pasta dish was a bit too salty for my taste. I think I would use less anchovies next time. Otherwise, it was a good recipe.
Mergan Mwambala
[email protected]I was skeptical about the combination of walnuts and anchovies, but I was pleasantly surprised. The flavors worked really well together and the dish was delicious. I'll definitely be making this again.
Abdulrahman Sultani
[email protected]This pasta dish was easy to make and incredibly flavorful. The combination of walnuts, anchovies, and garlic was perfect. I'll definitely be making this again.
Rizwan Tayyab
[email protected]This was a really interesting pasta dish! The walnut and anchovy sauce was something I'd never tried before, but it was surprisingly delicious. The walnuts added a nice crunch and the anchovies gave it a salty, briny flavor. Definitely worth a try!
Freya Hawkins
[email protected]Followed the recipe to a T and the dish turned out amazing! The flavors were so well-balanced and the anchovies added a salty depth that I really enjoyed. Will definitely be adding this to my regular rotation of pasta dishes.
Hasno Hsano
[email protected]This spaghetti dish was a delightful surprise! The combination of walnuts and anchovies created a unique and flavorful sauce that perfectly complemented the spaghetti. I especially loved the crispy texture of the walnuts. Will definitely be making th