Linguine with Anchovy and Walnuts Recipe

Name: Linguine with Anchovy and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring a large pot of salted water to a boil over high heat.
2
Add the pasta and cook until al dente, 8 to 10 minutes.
3
Reserve 1 cup of the pasta water and drain well.
4
In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
5
Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce.
6
Add the arugula, mint and walnuts, and toss well.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt, 1 pound linguine, 1/2 cup extra-virgin olive oil, 1 teaspoon Calabrian chile paste, or more if desired, and more.

Yes, Linguine with Anchovy and Walnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Anchovy and Walnuts

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