Subscribe and Save 10% on all Boxes of 18!

Walnut and Anchovy Pasta

November 02, 2023

Walnut and Anchovy Pasta

Hello Everyone,
I may be the last person in the world to have tried Walnut and Anchovy Pasta, but in case I am not, I post this incredible recipe here.
Ever since Vital Choice Seafood was purchased by 1-800-Flowers and my go-to  wild salmon was no longer the same, I've been lacking a quick-and-easy meal that would deliver the benefits of fatty fish, i.e, the long-chain Omega-3s: DHA and EPA.
I decided to experiment with anchovies -- and now I've found it: an easily-prepared, high Omega-3 meal that uses ingredients that I, for one, readily have on hand.
For those who don't like anchovies, don't worry. This pasta is full of umami flavor -- not fish! I used Ortiz anchovies, btw; and I substituted canola oil for the olive oil in Martha Schulman's original recipe in The New York Times. But you could use  a half-and-half mixture and the dish will still be plenty high in Omega-3s.
Enjoy and please send me your favorite anchovy recipes.
Be well, Susie
  • Ingredients
  • ½ cup shelled walnuts (2 ounces)
  • ¼ cup good canola oil (expeller-pressed)
  • garlic cloves, minced
  • anchovy fillets, coarsely chopped
  • ¾ pound spaghetti
  • ¼ cup minced flat-leaf parsley
  • freshly ground pepper
  • ¼ cup freshly grated pecorino or parmesan (optional)
  • Preparation

    1. Step 1

      Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they’re beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.

    2. Step 2

      In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.

    3. Step 3

      When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add ¼ cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.

    4. Step 4

      When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley, adjust salt if necessary and add pepper. Serve, passing the pecorino at the table.

    • Advance preparation: You can toast the walnuts well in advance, but the sauce can be done in the time it takes to boil the water and cook the pasta.

  • Leave a comment

    Comments will be approved before showing up.