Spaghettini with walnuts and anchovies

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Italian, Modern Australian
Cooking time: Less than 30 minutes
Special options: Lactose free
Course: Lunch, Main
Favourite flavours: Easy recipes, Pasta, Saucy, Seafood

From the January/February 2008 issue of Australian Table magazine. Subscribe.

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)

kJ 2570, fat 30g, sat fat 4g.

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.