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
Colatura di alici di Cetara is an Italian anchovy sauce that can be found in specialty shops.
Your favorite shows, personalities, and exclusive originals. All in one place.