Linguine with Anchovy and Walnuts
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 608
- Total Fat
- 32
- Saturated Fat
- 7
- Carbohydrates
- 59
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 17
- Sodium
- 413
- Total: 20 min
- Active: 10 min
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.