Spaghettini with walnuts and anchovies

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Italian; Modern Australian

Healthy options: Healthy; Lactose free

Serves: 4

Type: Easy; Pasta; Seafood; Family

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Kitchen friendly view

Photography: Dean Wilmot

By Suzanne Gibbs

Ingredients

½ cup (50g) walnuts
100g anchovy fillets
1/3 cup (80ml) canola oil
2 large garlic cloves, finely chopped
375g spaghettini
½ cup finely chopped parsley leaves
salad, to serve (optional)

Preparation method

1. Process walnuts until chopped without becoming a paste. Set aside. Drain anchovies, rinse under cold water and pat dry with paper towel. Chop finely and set aside.

2. Heat oil in a frying pan on medium low, add anchovies and garlic and cook, stirring, for 4 minutes, until golden without burning. Add 1 cup water, increase heat to medium and simmer for 5 minutes until liquid is reduced by half.

3. Meanwhile, cook spaghettini in a large saucepan of boiling, salted water according to packet directions. Drain, return to pan and add anchovy sauce. Toss for several minutes over gentle heat until pasta is well coated with flavourings. Toss through walnuts and parsley and serve with salad, if you like.

Tip: When draining pasta, reserve a cup of cooking liquid to moisten pasta if needed.

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