Spaghetti con
Noci, Mandorle, e Acciughe
This dish is for the walnut and almond lovers. It is
so delicious, elegant, and easy to prepare. The secret ingredient is the
anchovy fillet, which gives a special aroma to the dish. None of your guests
will guess what the special ingredient is, but they will not leave your house
without the recipe in hand. Serve with a glass of white wine, if desired.This recipe is in my book Perfectly Pasta.
Preparation time: 5 minutes
Cooking time: about 20 minutes
Serves 3–4
Ingredients:10 tablespoons extra virgin olive oil
1 garlic clove, peeled and finely chopped
4–5 anchovy fillets, rinsed
¾ cup (approximately 190 milliliters) shelled walnuts and almonds, coarsely crumbled
Salt, about ½ teaspoon + 1 tablespoon
8 cups (2 liters) water
½ pound (approximately 250 grams) spaghetti pasta
4-5 tablespoons bread crumbs
Method:
1. Heat 5 tablespoons of the oil in a large pan. Add the garlic and sauté gently. Add the anchovy fillets and let cook until they begin to disintegrate. Add the walnuts and almonds and ½ teaspoon salt; cover and let cook another 5–6 minutes on low heat. At this point, taste the sauce and add more salt if needed.
2. Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the sauce mixture. Add another 5 tablespoons oil and gently mix all the ingredients. Add the bread crumbs and mix well again. Serve immediately.
Notes:
· The walnuts and the almonds must not be overcooked; they should remain crunchy.
