Spaghetti With Anchovies And Garlic Recipes

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SPAGHETTI AIOLI WITH ANCHOVIES & GARLIC (SPAGHETTI AGLIO E O

Hearty & Rustic Italian Pasta Dish... Always reminds me of Christmas Eve as growing up we did the traditional Italian "Feast of the Seven Fishes" NO MEAT Family Holiday Dinner. This was always a staple at that meal at my Grandparents House. This is also a quick recipe for a Friday during Lent. It goes great served with a Ceasar Salad & Garlic Bread!

Provided by BlondieItaliana

Categories     Spaghetti

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7



Spaghetti Aioli With Anchovies & Garlic (Spaghetti Aglio E O image

Steps:

  • Boil water for pasta.
  • Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
  • Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
  • Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
  • Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.

Nutrition Facts : Calories 634.2, Fat 38.6, SaturatedFat 5.5, Cholesterol 12.1, Sodium 565.4, Carbohydrate 57.6, Fiber 2.5, Sugar 2.1, Protein 14.2

2/3 lb spaghetti
1 (2 ounce) can anchovy fillets
2/3 cup extra virgin olive oil
2 garlic cloves, chopped
1 teaspoon garlic (refrigerated jar of chopped garlic)
1 dash salt
1 dash garlic powder

SPAGHETTI WITH ENDIVES AND ANCHOVIES

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12



Spaghetti with Endives and Anchovies image

Steps:

  • In a 12-inch saute pan, heat oil over medium-high heat. Add garlic and cook, stirring, until just golden. Reduce heat to medium-low, add the endive and shallots, and cook 2 minutes more. Add anchovies, water, and black pepper, and bring liquid to a simmer; add the savory, dill, fennel, and olives and simmer over low heat for 15 minutes.
  • While sauce is simmering, cook pasta in a large pot of boiling salted water until just al dente, about 10 minutes. Strain pasta, add to sauce in skillet and cook 5 minutes more. Serve with crusty Italian bread and a green salad.
  • Serving suggestion: Crusty Italian bread and a green salad.

1/4 cup extra-virgin olive oil, or to taste
4 garlic cloves, peeled and cut into thirds
2 heads endive, washed, base removed, sliced crosswise
3 to 4 shallots, minced
2 cans anchovies, in oil
2 cups water
Freshly ground black pepper
2 tablespoons chopped fresh savory
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh fennel fronds
1 cup pitted black olives, such as Kalamata
1 pound spaghetti

PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN

This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones that go into every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Anchovy     Garlic     Quick & Easy     Parmesan     Parsley     Lemon

Yield 4 servings

Number Of Ingredients 12



Pantry Pasta with Garlic, Anchovies, and Parmesan image

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
  • Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
  • Divide pasta among bowls; drizzle with oil and top with more Parmesan.

12 oz. spaghetti or other long pasta
Kosher salt
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
3 oil-packed anchovy fillets (optional)
1/4 tsp. crushed red pepper flakes
1 cup finely grated Parmesan, plus more for serving
4 Tbsp. unsalted butter, cut into pieces
Freshly ground black pepper
1/3 cup finely chopped parsley
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice

SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES, AND TOASTED-GARLIC BREADCRUMBS

Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and garlic-laced breadcrumbs contribute a pleasingly crisp, crumbly texture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12



Spaghetti with Caramelized Onions, Anchovies, and Toasted-Garlic Breadcrumbs image

Steps:

  • Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.
  • Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.
  • Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

1/2 loaf day-old white bread, crusts removed, cut into 1-inch cubes
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
9 garlic cloves, 3 lightly crushed, 6 thinly sliced
Coarse salt
3 large onions, thinly sliced
3 to 5 oil-packed anchovy fillets, chopped
1/4 teaspoon crushed red-pepper flakes
1 pound dried spaghetti
1 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
1/2 ounce (1 tablespoon) unsalted butter
Freshly ground pepper
Parmigiano-Reggiano cheese, for garnish

GARLIC ANCHOVY LINGUINE

This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.

Provided by Rachel

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13



Garlic Anchovy Linguine image

Steps:

  • Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
  • While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g

6 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
¾ cup finely chopped broccoli florets
½ cup sliced mushrooms
6 ounces anchovy fillets, chopped
1 cup water
¼ cup chopped green onions
½ cup diced tomatoes
2 tablespoons finely chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 (16 ounce) package linguine pasta
1 ½ tablespoons crushed red pepper flakes
1 pinch black pepper

SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS

Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple

Provided by Diana Henry

Categories     Dinner, Lunch, Pasta, Supper

Time 25m

Yield Serves 4-5

Number Of Ingredients 11



Spaghetti with fennel, anchovies, currants, pine nuts & capers image

Steps:

  • Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
  • Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
  • Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium

2 fennel bulbs
400g spaghetti
50ml extra virgin olive oil
3 garlic cloves , finely sliced
100g jar anchovy fillets in olive oil, roughly chopped
½tsp dried chilli flakes
70g currants , soaked in boiling water for 5 mins and drained
2 ½ tbsp capers , rinsed
1 small pack flat-leaf parsley , leaves picked and finely chopped
75g pine nuts , toasted
good squeeze of lemon juice

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE

This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

Provided by Mindy Fox

Categories     Pasta     Kid-Friendly     Quick & Easy     Parmesan     Anchovy     Small Plates

Yield 4-6 servings

Number Of Ingredients 10



Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce image

Steps:

  • Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
  • Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
  • While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
  • Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES

Make and share this Spaghetti With Olive Oil, Garlic and Anchovies recipe from Food.com.

Provided by Oolala

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Spaghetti With Olive Oil, Garlic and Anchovies image

Steps:

  • Heat oil in heavy medium skillet over low heat.
  • Add garlic and cook 2 minutes; add anchovies and cook until garlic just begins to color, about 3 minutes.
  • Meanwhile, cook spaghetti in a large pot of boiling, salted water, until tender but still firm to bite, stirring occasionally.
  • Drain well.
  • Return spaghetti to pot and add the anchovy mixture and lemon juice and toss to coat.
  • Season with salt and pepper to taste and sprinkle with parsley.
  • Add Parmesan to taste.

Nutrition Facts : Calories 730.7, Fat 31.5, SaturatedFat 4.7, Cholesterol 24.1, Sodium 1047.2, Carbohydrate 87.3, Fiber 3.8, Sugar 2.1, Protein 23.4

1/2 cup olive oil
8 garlic cloves, large and minced
2 (2 ounce) cans anchovy fillets, drained, chopped
1 lb spaghetti
2 teaspoons fresh lemon juice
parsley, chopped
parmesan cheese, freshly grated, to taste
salt and pepper, to taste

SPAGHETTI WITH GARLIC, OIL AND ANCHOVIES

Recipe from the Washington Post. Good olive oil and good anchovies are essential to this recipe. Fortunately, tney are not as expensive or hard to find as they used to be. Use a high-quality imported brand of Italian or Spanish anchovy fillets in olive oil. Prep & cook time are estimates; it can all be done in the time it takes to boil the water and cook the pasta.

Provided by Bolistoli

Categories     European

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7



Spaghetti With Garlic, Oil and Anchovies image

Steps:

  • Bring a large pot of water to a rolling boil over high heat, then salt the water generously.
  • Add the pasta, stir to separate the noodles and cook according to the package directions (until al dente).
  • Meanwhile, heat the oil and garlic in a large skillet over medium-low heat for 1 to 2 minutes, or until the garlic is fragrant but not browned.
  • Add the anchovies and their oil (about 2 tablespoons) and use a fork to mash them up a bit, though there should still be some distinguishable pieces.
  • Stir in the tomato paste and chili pepper to form a sauce.
  • Cook for another minute or two, or until all of the ingredients are well blended.
  • Turn off the heat and cover to keep warm.
  • Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
  • Transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined.
  • Add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky.
  • Transfer the dressed pasta to warmed individual shallow bowls; serve immediately.

Nutrition Facts : Calories 378.8, Fat 10.7, SaturatedFat 1.6, Cholesterol 4.5, Sodium 222.3, Carbohydrate 58.1, Fiber 2.7, Sugar 2.8, Protein 11.8

16 ounces dried spaghetti
kosher salt or sea salt, for the cooking water
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
8 anchovies packed in oil (best-quality imported Italian or Spanish)
1 tablespoon tomato paste
1 small red chili pepper, stemmed, seeded and finely chopped (may substitute a generous pinch of crushed red pepper flakes)

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES

Categories     Fish     Garlic     Pasta     Quick & Easy     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 8



Spaghetti with Olive Oil, Garlic and Anchovies image

Steps:

  • Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
  • Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

1/4 cup olive oil
4 large garlic cloves, minced
1 1 3/4- or 2-ounce can anchovy fillets, drained, chopped
8 ounces spaghetti
1 teaspoon fresh lemon juice
Freshly ground pepper
Chopped fresh Italian parsley
Freshly grated Parmesan cheese (optional)

MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO

Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.

Provided by Melissa Clark

Categories     pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 10



Midnight Pasta With Anchovies, Garlic and Tomato image

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
  • Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
  • Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.

Salt, as needed
1/2 pound bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil, plus more as needed
4 garlic cloves, thinly sliced
4 to 8 oil-packed anchovy fillets, chopped (optional)
Large pinch of red-pepper flakes, plus more for serving
1 1/2 tablespoons tomato paste
1/2 small lemon, zested
Handful of coarsely chopped parsley or basil leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

GARLICKY LINGUINE WITH CABBAGE & ANCHOVY

This thrifty pasta dish of Savoy greens and crispy 'pangrattato' breadcrumbs is delicious in its simplicity

Provided by Silvana Franco

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 10



Garlicky linguine with cabbage & anchovy image

Steps:

  • Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time.
  • Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside - it's very important that the garlic does not brown or it will spoil the flavour of the oil.
  • Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready.
  • To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese.
  • Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.

Nutrition Facts : Calories 622 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium

400g linguine or spaghetti
1 small Savoy cabbage , cut into 1cm-wide slices
4 tbsp olive oil
5 garlic cloves , thickly sliced
50g can anchovy in olive oil
large pinch crushed chilli flakes
1-2 tbsp olive oil
50g fresh white breadcrumb
4 tbsp finely chopped parsley
2 tbsp freshly grated pecorino or Parmesan

AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI

Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan

Provided by Esther Clark

Categories     Dinner, Lunch, Pasta, Supper

Time 30m

Number Of Ingredients 8



Amalfi lemon, chilli & anchovy spaghetti image

Steps:

  • Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
  • Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.

Nutrition Facts : Calories 639 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

120ml extra virgin olive oil
3 large garlic cloves
350g spaghetti , bucatini or linguine
1-2 red chillies (depending on how spicy you want it), deseeded and finely chopped
8 anchovy fillets, finely chopped
small bunch of parsley , finely chopped
1 large Amalfi or unwaxed lemon , zested and juiced
large handful (about 40g) of finely grated parmesan

SPAGHETTI WITH ANCHOVIES AND CRISP GARLIC CRUMBS

Make and share this Spaghetti with Anchovies and Crisp Garlic Crumbs recipe from Food.com.

Provided by Terese

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Spaghetti with Anchovies and Crisp Garlic Crumbs image

Steps:

  • Add the spaghetti to a large saucepan of salted boiling water, boil, uncovered, until just tender, drain.
  • Meanwhile, remove and discard the crusts from the bread, blend or process the bread into crumbs.
  • Melt the butter in a medium frying pan, add the garlic and crumbs; cook, stirring, until well browned.
  • Toss the hot pasta with the anchovies, rind, juice, chives, oil and crumbs.
  • Season to taste with salt and pepper.
  • Serve immediately with lemon wedges, if desired.

Nutrition Facts : Calories 1103.8, Fat 44.9, SaturatedFat 12.6, Cholesterol 41.6, Sodium 1017.5, Carbohydrate 145.9, Fiber 6.7, Sugar 6.1, Protein 28

500 g spaghetti
12 slices sandwich bread or 9 slices toast white bread
60 g butter
2 cloves garlic, crushed
1 (45 g) can anchovy fillets, drained,chopped finely
2 teaspoons grated fresh lemon rind
2 tablespoons lemon juice
1/2 cup finely chopped fresh chives
1/2 cup olive oil

SPAGHETTI WITH WALNUTS AND ANCHOVIES

Provided by Faith Heller Willinger

Categories     Pasta     Dinner     Walnut     Healthy     Anchovy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 8



Spaghetti with Walnuts and Anchovies image

Steps:

  • Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets
3-4 tablespoons coarsely chopped walnuts
Chili pepper to taste
1 tablespoon minced fresh parsley
Coarse sea salt
14-16 ounces spaghetti

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From washingtonpost.com


SPAGHETTI WITH GARLIC, OIL AND ANCHOVIES - THE WASHINGTON POST
Bring a large pot of water to a rolling boil over high heat, then salt the water generously. Add the pasta, stir to separate the noodles and cook according to the package …
From washingtonpost.com


EVERY TIME I COME BACK FROM A TRIP I MAKE SOME KIND OF PASTA WITH ...
TikTok video from Adam Roberts (@amateurgourmet): "Every time I come back from a trip i make some kind of pasta with tomato sauce, usually with lots of garlic and lots of anchovies. Super …
From tiktok.com


SPAGHETTI PUTTANESCA (SPAGHETTI WITH CAPERS, OLIVES, AND …
Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine. Add …
From seriouseats.com


SARDINE BROTHERS SPAGHETTI, GARLIC AND OIL STYLE WITH OILED SARDINE ...
Hello, guys! Thank you for watching!Tried a garlic and oil spaghetti with Sardine brothers, oiled sardine, anchovies and boiled baby sardine! So happy if yo...
From youtube.com


PASTA WITH ANCHOVIES AND BREADCRUMBS RECIPE - THE SPRUCE EATS
Reheat the pasta with a small amount of water in a saucepan or skillet over medium heat until hot, stirring frequently. Alternatively, put the pasta in a microwave-safe bowl and …
From thespruceeats.com


MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO
Reserve 1 cup of the pasta cooking water, then drain the pasta. While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt …
From diningandcooking.com


SPAGHETTI WITH GARLIC, ANCHOVIES AND OREGANO - DOCUMENTING MY …
Method. Cook the pasta in boiling water, according to packet instructions. Add about 50ml olive oil to a large frying pan over a low heat. Add the anchovies and garlic and cook for …
From documentingmydinner.com


CHICKEN CAESAR PASTA SALAD - CARLSBAD CRAVINGS
Cook the chicken in butter and olive oil for 3-4 minutes per side or until deeply blackened. Let rest 5 minutes before chopping. Step 6: Assemble the pasta salad. Toss the pasta, chicken, …
From carlsbadcravings.com


BARILLA® SPAGHETTI WITH GARLIC, OIL AND ANCHOVIES
Heat oil in a pan over medium heat. Sauté two peeled garlic cloves until golden brown, then discard. Add anchovies and sauté for 2 minutes. Remove pan from heat and break apart …
From barilla.com


SPAGHETTI WITH ANCHOVY GARLIC SAUCE RECIPE - FOOD NEWS
Anchovy Linguine Recipe. Add the anchovies and garlic, and cook until the anchovies dissolve into the oil and the garlic is golden, about 2 to 3 minutes. Add the peperoncino. Ladle in 2 …
From foodnewsnews.com


ANCHOVY PASTA RECIPES | BBC GOOD FOOD
Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan Penne with broccoli, lemon & anchovies A …
From bbcgoodfood.com


PASTA WITH OLIVE OIL GARLIC AND ANCHOVIES RECIPES FOOD
t: Meaning of t in the phrase PASTA WITH OLIVE OIL GARLIC AND ANCHOVIES RECIPES FOOD means: Telxon (food industry term): A combination of a portable electronic terminal …
From beptien.com


SHRIMP WITH ANCHOVIES AND PASTA - THERESCIPES.INFO
Pasta with Shrimp, Garlic and Anchovies - Recipe | Cooks.com best www.cooks.com. 4 lg. garlic cloves, minced 1 tin flat anchovy fillets, chopped 1 tsp. lemon juice Chopped fresh …
From therecipes.info


GARLIC ANCHOVY PASTA | GIADZY
Drain and reserve about 1 cup of the pasta water. In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook …
From giadzy.com


THE SECRET INGREDIENT IN GIADA DE LAURENTIIS’ GARLIC PASTA?
Simply boil your pasta until cooked (about 10 minutes) and reserve 1 cup of the pasta water. Then, cook your anchovy paste with red pepper flakes, garlic, spinach and …
From sheknows.com


PASTA SAUCE WITH ANCHOVIES RECIPES ALL YOU NEED IS FOOD
Steps: Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid. Meanwhile, cook anchovies, garlic, red pepper …
From stevehacks.com


ANCHOVY SPAGHETTI - SWEET CARAMEL SUNDAY
Add anchovies (and oil) to a skillet and bring to a medium heat. Add minced garlic and chilli flakes, stir to combine and cook for 2-3 mins. Add cooked pasta to the anchovy mix, …
From sweetcaramelsunday.com


DESPERATION DINNERS: PASTA WITH GARLIC AND ANCHOVIES
Add the anchovies and garlic and cook, breaking the anchovies into pieces for 4-5 minutes. Take care not to brown the garlic. When the garlic and anchovies are just starting …
From womansday.com


PASTA WITH BREADCRUMBS & ANCHOVIES - THE WOKS OF LIFE
Pasta with Breadcrumbs & Anchovies: Recipe Instructions. Take some stale bread and grind it in a food processor until you have 2 cups of coarse breadcrumbs. I used 3 old …
From thewoksoflife.com


THE SIMPLE PANTRY: SPAGHETTI WITH SPICY GARLIC OIL AND ANCHOVIES
Warm over very low heat, stirring and mashing the anchovies against the pan, until they just begin to sizzle and have fallen apart, and the garlic is soft. Turn off the heat. Add the …
From improvisedlife.com


RECIPE OF THE WEEK: DANIEL COSTA’S SPAGHETTI WITH ANCHOVY AND ...
Reserve 1 cup of pasta cooking water. While preparing the pasta; heat olive oil over medium-high heat in a large deep frying pan (large enough to comfortably hold all of the …
From thetomato.ca


SPAGHETTI WITH ANCHOVIES: THE TYPICAL SICILIAN PASTA RECIPE
Peel the onion and cut it into thin slices (1). Stew the onion in a pan with a drizzle of extra-virgin olive oil; when this is very soft, add the anchovies and make them melt, stirring with a wooden …
From cookist.com


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