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Linguine with Anchovy and Walnuts

Linguine with Anchovy and Walnuts
PREP TIME
10 min
COOK TIME
10 min
YIELDS
6 servings

This recipe calls for colatura di alici di Cetara, an Italian anchovy sauce that can be found in specialty shops.

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Ingredients

Salt
1
pound linguine
½
cup extra-virgin olive oil
1
tsp Calabrian chile paste, or more if desired
½
tsp colatura di alici di Cetara or fish sauce
1
anchovy fillet, finely chopped
1
cup freshly grated Parmigiano-Reggiano
1
cup baby arugula, roughly chopped or torn
½
cup mint leaves, roughly chopped or torn
½
cup walnuts, toasted and chopped
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Directions

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.

Step 2

In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.

Step 3

Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.

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