Prep Time
10 min
Cook Time
10 min
Yields
6 servings
This recipe calls for colatura di alici di Cetara, an Italian anchovy sauce that can be found in specialty shops.
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ingredients
Salt
1
pound linguine
½
cup extra-virgin olive oil
1
tsp Calabrian chile paste, or more if desired
½
tsp colatura di alici di Cetara or fish sauce
1
anchovy fillet, finely chopped
1
cup freshly grated Parmigiano-Reggiano
1
cup baby arugula, roughly chopped or torn
½
cup mint leaves, roughly chopped or torn
½
cup walnuts, toasted and chopped
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directions
Step 1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.
Step 2
In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
Step 3
Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.