I was on the phone with my Momma a few weeks ago, and I was telling her about my Feast of the Seven Fishes blog. She mentioned that she would like to see a recipe for Pasta with Anchovies and Walnut Breadcrumbs. How could I say no? Honestly, this recipe is so super simple. It can be prepared in the time it takes to boil the pasta.
Per usual, when I was back in Pennsylvania a few weeks ago, I visited my favorite Italian store, Delallo. I gathered up a bunch of goodies in anticipation of making this. If you are near Jeanette, Pennsylvania, be sure to stop by and pay them a visit. You can also check their website for product availability in your area. Love that I was able to get everything there from the pasta, to the anchovies, and even the walnuts! You have to check out their nut section! Oh, and their olive bar, cheese shop and bakery. Pick up a few lobster tails (the pastry) while you are there.
Some of you might be thinking about how much you loathe anchovies. There would be no way you would be making this. However, the best part about this recipe, is that it does NOT taste like anchovies. I PROMISE! The anchovies just give the pasta an amazing level of flavor and saltiness. No doubt, if you prepare this for someone who does not like anchovies, they will never know they are in the dish. Of course, unless you tell them!
HOW TO MAKE PASTA WITH ANCHOVIES AND WALNUT BREADCRUMBS
Start a pot of water boiling. As the the water is heating up, in a mini-chopper, add the breadcrumbs and walnuts. Pulse a few times. You want the nuts to be the same consistency as the breadcrumbs. Heat up a tablespoon or two of olive oil in a non-stick pan. Add the breadcrumb mixture and toast. Keep an eye on this, as they can easily burn. This should only take a few minutes. Stir constantly. Reserve.
Drop pasta. Be sure to salt the water! In a deep pan, heat up two tablespoons of olive oil and the anchovies. Break apart the anchovies. You will notice the anchovies will start to “melt.” Add in the garlic, crushed red pepper flakes and a dash or two of black pepper. Allow to cook for another three minutes.
Lower heat on pan. At this point, the pasta should be al dente. Transfer the pasta directly from the pot to the pan. Do not drain, or rinse. You will also be using a ladle, or so full of the pasta water, so do not dump the pot. Coat the pasta with the pan mixture. Pour in a ladle of the pasta water. Toss again. Allow to warm up just a minute. Throw in the breadcrumb mixture and fresh chopped parsley. Toss again to coat. If the pasta seems a bit dry, add in a touch more pasta water. Slowly incorporate the Parmesan cheese.
Transfer the Pasta with Anchovies and Walnut Breadcrumbs to a bowl. Drizzle on a touch more olive oil and a pinch of crushed red pepper flakes (optional). Garnish with a touch more fresh chopped parsley and lemon zest. Serve and ENJOY!!!
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Delicious! Thanks for the recipe
Thank you so very much!
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