Tuesday, September 15, 2009

Chef Chuck's Linguine with Anchovies and Walnuts

Linguine alle Acciughe


Pasta with anchovies and walnuts is a pasta dish filled with many flavors. The smell in our kitchen reminded me of being in Sicily. When using just a few ingredients, always use the finest anchovies, garden fresh garlic and oregano, and quality olive oil that you can obtain. Another quick, inexpensive and tasty recipe to enjoy with your family.


Linguine with Anchovies and Walnuts
1 pound linguine
4 tablespoons extra virgin olive oil
4-6 ounces anchovies in oil,
chopped
1 cup walnuts, chopped
4 garlic cloves, minced
1 tablespoon dried oregano, chopped
salt and pepper to taste
parmigiana cheese, grated


Toast walnuts in a small pan on low heat for 7-10 minutes, toss occasionally. Cook pasta in boiling salted water till al dente. In a large pan heat olive oil saute anchovies for 1 minute add garlic and walnuts for 30 seconds. Add pasta with a ladle of pasta water, salt, pepper and oregano. Serve with a drizzle of olive oil and parmigiana cheese on top.

4 comments:

  1. I'm liking the walnuts in this dish! Great flavor and crunch!

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  2. Hi Ash, It was a nice soft crunch! Thank You :)

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  3. Do you put anything in the pan when you toast the walnuts, Chuck?

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  4. Yes Peter, I use a dry pan. Thanks :)

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