Linguine with Anchovy and Walnuts

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

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, 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
Directions
  • 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.

Cook's Note: Colatura di alici di Cetara is an Italian anchovy sauce that can be found in specialty shops.


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