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Epicurious

Spaghetti with Walnuts and Anchovies

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Spaghetti with Walnuts and AnchoviesCookbook cover image courtesy of Random House

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets
3-4 tablespoons coarsely chopped walnuts
Chili pepper to taste
1 tablespoon minced fresh parsley
Coarse sea salt
14-16 ounces spaghetti

Preparation

  1. Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.

Nutrition Per Serving

Per serving: 130.0 calories
130.0 calories from fat
14.0g total fat
2.0g saturated fat
0.0mg cholesterol
105.0mg sodium
0.7g total carbs
0.0g dietary fiber
0.0g sugars
0.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
Adventures of an Italian Food Lover by Faith Heller Willinger. Copyright © 2007 by Faith Heller Willinger. Published by Clarkson Potter. All Rights Reserved. Faith Heller Willinger is the author of Eating in Italy and Red, White & Greens, and is a frequent contributor to Epicurious, the Condé Nast food website. She lives in Florence with her Tuscan husband, Massimo. Visit her at www.faithwillinger.com.
TagsSpaghettiPastaItalianEuropeanGarlicRoot VegetableVegetableAnchovyFishSeafoodWalnutNutStarterMainDinnerVegetarianEasyCookbooks
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