Spaghetti with Walnuts and Anchovies

Ingredients for Spaghetti with Walnuts and Anchovies

• 60ml extra virgin olive oil

• 3 garlic cloves, sliced

• 2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets

• 3-4 tablespoons coarsely chopped walnuts

• Chilli pepper to taste

• 1 tablespoon minced fresh parsley

• Coarse sea salt

• 14-450g spaghetti

How to make Spaghetti with Walnuts and Anchovies

Bring 5 to 5.7L of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 475ml the starchy pasta cooking water.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.