-
1
Preheat the oven to 350F.
-
2
Place the walnuts on an ungreased baking sheet and toast in the oven until fragrant, shaking occasionally, 10 to 15 minutes.
-
3
Set aside.
-
4
Bring a large pot of water to a boil and add salt.
-
5
Meanwhile, heat the oil in a large skillet over medium heat, add the garlic, and cook, stirring, until the garlic is lightly colored, about 5 minutes.
-
6
Add the anchovies, along with their oil, and cook for 1 minute, then turn off the heat.
-
7
Cook the pasta in the boiling water until it is tender but not mushy; drain, reserving about 1/2 cup of the water.
-
8
Dilute the anchovy sauce with 1/4 to 1/2 cup of the pasta-cooking water.
-
9
Toss the pasta, sauce, and walnuts together, garnish with the parsley, and serve.
-
10
No anchovies: In step 2, put 1/4 cup extra virgin olive oil in a skillet over medium heat.
-
11
Add the garlic and 1/2 cup bread crumbs, preferably fresh (page 580).
-
12
Cook, stirring occasionally, until the mixture is golden brown and fragrant, then stir in the walnuts.
-
13
Meanwhile, cook and drain the pasta, reserving some of the cooking water.
-
14
Toss the pasta with the walnut mixture, along with as much of the cooking liquid as is necessary to moisten the dish (it should not be wet).
-
15
Garnish and serve.
