Fennel Pasta

1. 1

   If you have a blender or food processor, put all of the ingredients into it (just one anchovy) and blend.

2. 2

   Cut the power and taste with a spoon.

3. 3

   If the flavor is too weak, add another anchovy and mix again.

4. 4

   If you don't have a blender, grate the garlic, finely mince the fennel and anchovies, crush the walnuts, mix everything together, and it's complete.

5. 5

   Toss boiled pasta with the paste, adding a little at a time to achieve just the right amount of saltiness.

6. 6

   If the taste is right, but the pasta is clumpy, mix in a bit of extra virgin olive oil (not listed) to make it silky.

7. 7

   If storing the paste, put it in a jar sterilized by boiling.

8. 8

   Pour in a small amount of olive oil (not listed) and close the lid.

9. 9

   Store it in the refrigerator, and consume as quickly as possible.

No additional tips available.