Linguine With Anchovies, Parsley and Walnuts

by Max and Eli Sussman, featured in This Is A Cookbook: Recipes For Real Life

Published by Olive Press

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Introduction

This is definitely my favorite recipe for a quick-and-easy pasta with a lot of flavor. I love how the briny anchovies balance out with the richness of the walnuts and make a unified dish. I usually go for an extra pinch of red pepper flakes, too - Max.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

This Is A Cookbook: Recipes For Real Life

Image of Max and Eli Sussman's Linguine with Anchovies — Photo by Alex Farnum

Ingredients

Serves: 4-6

Metric U.S.

¼ cup walnuts
salt
1 pound dried linguine
2 tablespoons extra virgin olive oil
1 clove garlic (crushed but left whole)
6 anchovy fillets
½ teaspoon red pepper flakes (or more to taste)
¼ cup fresh italian parsley (chopped)
½ lemon

30 grams walnuts
salt
500 grams dried linguine
2 tablespoons extra virgin olive oil
1 clove garlic (crushed but left whole)
6 anchovy fillets
½ teaspoon red pepper flakes (or more to taste)
7 grams fresh flatleaf parsley (chopped)
½ lemon

Method

Linguine With Anchovies, Parsley and Walnuts is a guest recipe by Max and Eli Sussman so we are not able to answer questions regarding this recipe

Put the walnuts in a dry frying pan over medium heat. Cook, stirring constantly, until fragrant and slightly darkened, about 5 minutes. Immediately pour onto a clean kitchen towel; the nuts can burn easily. Chop and set aside.
Bring a large pot of generously salted water to a boil over high heat. Add the pasta to the boiling water and cook until just short of al dente, or 1 minute less than the package directions for al dente.
While the linguine is cooking, in the frying pan over medium heat, warm the olive oil. Add the garlic clove and toast until golden brown; discard the garlic. Add the anchovy fillets, crush them into the oil with the back of a spoon, and cook until fragrant, 2-3 minutes.
When the linguine is ready, drain well, reserving ¼ cup (2 fl oz / 60ml) of the cooking water. Add the linguine to the frying pan along with the red pepper flakes and half of the toasted walnuts. Toss and stir over low heat until the pasta is well coated with oil and all the ingredients are evenly distributed. If the pasta appears dry, sprinkle in some of the reserved cooking water and toss again. Add the parsley and a squeeze of lemon immediately before plating. Toss one more time, divide among plates, garnish with the remaining walnuts, and serve right away.

Put the walnuts in a dry frying pan over medium heat. Cook, stirring constantly, until fragrant and slightly darkened, about 5 minutes. Immediately pour onto a clean kitchen towel; the nuts can burn easily. Chop and set aside.
Bring a large pot of generously salted water to a boil over high heat. Add the pasta to the boiling water and cook until just short of al dente, or 1 minute less than the package directions for al dente.
While the linguine is cooking, in the frying pan over medium heat, warm the olive oil. Add the garlic clove and toast until golden brown; discard the garlic. Add the anchovy fillets, crush them into the oil with the back of a spoon, and cook until fragrant, 2-3 minutes.
When the linguine is ready, drain well, reserving ¼ cup (2 fl oz / 60ml) of the cooking water. Add the linguine to the frying pan along with the red pepper flakes and half of the toasted walnuts. Toss and stir over low heat until the pasta is well coated with oil and all the ingredients are evenly distributed. If the pasta appears dry, sprinkle in some of the reserved cooking water and toss again. Add the parsley and a squeeze of lemon immediately before plating. Toss one more time, divide among plates, garnish with the remaining walnuts, and serve right away.