Spaghetti With Walnuts And Anchovies Recipes

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LINGUINE WITH ANCHOVY AND WALNUTS



Linguine with Anchovy and Walnuts image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Salt
1 pound linguine
1/2 cup extra-virgin olive oil
1 teaspoon Calabrian chile paste, or more if desired
1/2 teaspoon 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
1/2 cup mint leaves, roughly chopped or torn
1/2 cup walnuts, toasted and chopped

Steps:

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

SPAGHETTI WITH WALNUTS AND ANCHOVIES



Spaghetti With Walnuts and Anchovies image

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

1/2 cup shelled walnuts (2 ounces)
1/4 cup extra virgin olive oil
3 garlic cloves, minced
4 anchovy fillets, coarsely chopped
3/4 pound spaghetti
1/4 cup minced flat-leaf parsley
freshly ground pepper
1/4 cup freshly grated pecorino (optional)

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

SPAGHETTI WITH WALNUTS AND ANCHOVIES



Spaghetti with Walnuts and Anchovies image

Provided by Faith Heller Willinger

Categories     Pasta     Dinner     Walnut     Healthy     Anchovy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 8

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

Steps:

  • 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.

LINGUINE WITH WALNUTS AND ANCHOVIES



Linguine With Walnuts And Anchovies image

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 2 or 3 servings

Number Of Ingredients 7

Salt
1/2 pound linguine
3 tablespoons extra virgin olive oil
3 large cloves garlic, lightly smashed and peeled
1/2 cup shelled walnuts, coarsely chopped (pieces of about 1/4 inch or a little less)
Red pepper flakes to taste
4 whole salted anchovies, rinsed and filleted, or 8 oil-packed anchovy fillets, rinsed

Steps:

  • Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the linguine when the water boils.
  • Combine the garlic and oil in a deep 10-inch skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor. When it is just beginning to color on one side, add the nuts and the pepper flakes. Remove the garlic when it colors on the other side; cook the sauce another minute or so.
  • Add the anchovies, and increase the heat to medium, mashing them into the oil as they cook. As soon as they dissolve, almost immediately, add 1/2 cup of the pasta's cooking water to the pan. Remove the sauce from the heat until the pasta is cooked.
  • When the pasta is still a little undercooked -- about 2 minutes less time than usual -- drain it, then turn it into the pan with the sauce. Cook the linguine in the sauce, stirring and tossing constantly, until all the liquid has been absorbed and the linguine are tender. Serve immediately.

SPAGHETTI WITH WALNUTS AND ANCHOVIES



SPAGHETTI WITH WALNUTS AND ANCHOVIES image

Categories     Pasta

Number Of Ingredients 8

1/2 cup shelled walnuts (2 ounces)
1/4 cup extra virgin olive oil
3 garlic cloves, minced
4 anchovy fillets, coarsely chopped
3/4 pound spaghetti
1/4 cup minced flat-leaf parsley
freshly ground pepper
1/4 cup freshly grated pecorino (optional)

Steps:

  • 1. 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. 2. 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. 3. 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. 4. 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.

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Spaghetti With Walnuts And Anchovies Recipes. LINGUINE WITH ANCHOVY AND WALNUTS. Provided by Giada De Laurentiis. Categories main-dish. Time 20m. Yield 6 servings. Number Of Ingredients 10. Ingredients; Salt: 1 pound linguine: 1/2 cup extra-virgin olive oil: 1 teaspoon Calabrian chile paste, or more if desired: 1/2 teaspoon colatura di alici di Cetara or fish sauce : 1 anchovy fillet, …
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Top Asked Questions

Add about 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and turn the heat back up. Add the pasta and toss, and then add the cheese and parsley, adding more pasta water if you think it needs more sauce. Season to taste with salt and pepper.
Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add bell pepper, anchovies, and garlic; cook 1 minute, stirring frequently to break anchovies into small pieces.
This easy recipe for pasta with walnut anchovy sauce will make an anchovy believer out of you! A fast and flavorful supper with a rich taste. Cook pasta according to package directions. Scoop out a cup of pasta water before you drain it. Meanwhile, put the walnuts in a skillet over medium high heat until they start to toast.
Scoop out a cup of pasta water before you drain it. Meanwhile, put the walnuts in a skillet over medium high heat until they start to toast. Scoop them out and give them a quick chop, and set aside. Add the oil to the skillet and heat over medium heat. Add the garlic and stir for about 30 seconds and then add the anchovies.

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