There’s a reason the heading of this post isn’t more specific- the recipe includes anchovies. Gross, right? That’s what I thought when the woman I babysit/cook for asked me to make this recipe. But I promise, it’s actually really good.
- 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
- 2 tablespoons chopped fresh flat-leaf parsley
Bring the water and salt to a boil in a stockpot. Add pasta; cook 10 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Toast walnuts on 350 degrees until they are slightly browned.
While pasta cooks, heat oil in a large 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.
Note: I bet this would be even more delicious with feta on top!