Spaghetti with Walnuts and Anchovies

Spaghetti with Walnuts and Anchovies
Photo by Cookbook cover image courtesy of Random House


  • 1 tablespoon fresh parsley
  • ¼ cup extra virgin olive oil
  • 16 ounces spaghetti
  • 2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets
  • Coarse sea salt
  • Chili pepper to taste
  • 4 tablespoons coarsely chopped walnuts
  • + 1 more ingredients
    • 3 garlic cloves

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 c...

View full recipe at Epicurious


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