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spaghetti with walnuts and anchovies
Serves 4 to 6
• 1/4 cup 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
• Chili pepper to taste
• 1 tablespoon minced fresh parsley
• Coarse sea salt
• 14–16 ounces spaghetti Heat the extra virgin in a large skillet and sauté the garlic over low heat until it barely begins to color. Add the anchovy fillets and, with a wooden spoon, mash them until they dissolve into the oil. Add the walnuts, chili pepper, and parsley; stir to combine and remove from heat.
Bring 5 to 6 quarts 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 2 cups of the starchy pasta cooking water.
Add the spaghetti to the sauce in the skillet along with 1/2 cup reserved pasta-cooking water, and cook over high heat, stirring with a wooden fork, until the pasta is cooked al dente, adding a little more pasta water as the sauce dries.