Spaghetti Antalina

Main Course

Recipe courtesy of Back Pocket Pasta

Serves 4

Ingredients: 

BREADCRUMBS

  • 1 tablespoon olive oil
  • ½ cup panko breadcrumbs
  • Flaky salt, such as Maldon or Jacobsen



PASTA

  • Kosher salt
  • ¾ pound spaghetti
  • 1 cup chopped walnuts
  • ¼ cup olive oil
  • 4 cloves garlic, chopped
  • One 2-ounce can anchovy fillets
  • 1 teaspoon crushed red pepper flakes
  • ¾ cup chopped flat-leaf Italian parsley
  • Freshly ground black pepper
  • Grated Pecorino Romano cheese, for serving

 

Spaghetti Antalina

Spaghetti Antalina

Click image to enlarge

Method: 

Toast the breadcrumbs: Heat the oil in a 12-inch skillet over low heat. Add the panko and toast until golden, stirring occasionally, about 4 minutes, Season with flaky salt and set aside.
Cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Cook the pasta until al dente according to package directions.
While the pasta cooks, prepare the sauce: Heat a 12-inch skillet and toast the walnuts over medium heat, about 4 minutes. Remove and set aside. Wipe out the skillet.
Heat the olive oil in the skillet over medium-high heat. Add the garlic and cook until lightly golden, about 2 minutes. Stir in the anchovies and cook until they melt, about 2 minutes.
Add the red pepper flakes and cook 1 minute more.
Scoop the pasta directly into the skillet and toss with the anchovy mixture. Toss in the walnuts and parsley and mix together until everything is combined, adding ¼ cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce.
Plate in bowls and top with the breadcrumbs. Season with salt and black pepper, if desired. Pass the Pecorino Romano at the table.

Louisiana Recipes Weekly



 

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