Linguine pasta with anchovies and walnuts

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 6

Cooked linguine pasta is tossed with a dressing of olive oil, colatura di chitara, crushed anchovies, and chili paste. Add grated Parmesan cheese, and the sauce becomes creamier, more viscous, and incredibly delicious. Fresh mint and arugula add richness and a refreshing flavor. Top with toasted walnuts and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of linguine pasta
0.5 cups extra-virgin olive oil
1 teaspoon Calabrian chili paste, or to taste
0.5 tsp colatura di chitara or fish sauce
1 anchovy fillet, finely chopped
1 tbsp. grated parmesan
1 cup arugula, coarsely chopped or torn
0.5 cup mint leaves, coarsely chopped or torn
0.5 cups walnuts, toasted and chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: linguine pasta, Calabrian pepper (paste), fish sauce, walnuts, Parmesan cheese, Anchovies, arugula, mint

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook until al dente, 8-10 minutes. Set aside 1 cup of the water, and drain the rest thoroughly in the sink.
In a large bowl, combine olive oil, chili paste, anchovy sauce and anchovy fillets.

Add the pasta, sprinkle with grated cheese, and mix well, adding a little of the pasta water if necessary. Add the arugula, mint, and walnuts and mix well.

Note

Colatura di alici di Cetara is an Italian anchovy sauce that can be found in specialty stores.

Categories:

recipe / Main courses / Pasta / Italian cuisine / Giada De Laurentiis

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