Walnut and Anchovy Linguine

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A busy day in the kitchen, writing, styling, photographing and cooking sometimes means that I’m too tired at night to make another meal. This Walnut and Anchovy Linguine came together in a flash; it took as long as it takes to boil the water and cook a pot of linguine. I keep nuts and anchovies as a staple stock item in my kitchen, along with capers and linguine.

I love pasta and bread. This is a perfect in a hurry meal that is full of flavour and so very simple and fast to create. NO hours of waiting for flavours to develop and intensify, stocking the best quality ingredients really is a lifesaver if one doesn’t have an abundance of time. The preparation work is minimal and the taste rewards are exponential. I had leftover prawns in the fridge so I tossed them in. They are not what make this dish delicious, they are not the hero. No single ingredient is actually, they all work together to do their job harmoniously, quietly without competing for attention. Sometimes that is all that is needed, get the job done without fanfare. This is a great midweek meal.

Walnut and Anchovy Linguine

Servings 2

Ingredients

  • 250 g linguine cooked according to packet instructions
  • 2-3 tbls avo oil
  • 2 tbls capers
  • 5 anchovy fillets
  • 2 garlic cloves
  • 6 pre-cooked prawns chopped
  • Handful of walnuts chopped

To finish

  • 2 tbls brandy
  • 3 tbls sour cream
  • 6-8 basil leaves
  • Parmesan grated
  • Black pepper
  • Chilli optional
  • A few tbls of reserved pasta water

Instructions

  • Cook the pasta according to packet instructions
    250 g linguine cooked according to packet instructions
  • Heat the oil in a large frying pan
    2-3 tbls avo oil
  • Add the capers, anchovies, garlic, prawns and walnuts. Toss to warm through
    2 tbls capers, 5 anchovy fillets, 2 garlic cloves, 6 pre-cooked prawns chopped, Handful of walnuts chopped
  • Add the cooked pasta and continue tossing to coat evenly.
  • When ready to serve heat through, add the brandy and set alight to burn off alcohol
    2 tbls brandy
  • Stir through the cream, pasta water add the basil leaves and grated Parmesan
    3 tbls sour cream, 6-8 basil leaves, Parmesan grated, Black pepper, Chilli, A few tbls of reserved pasta water
  • Serve as a side to Braaied line fish

Notes

This is a great pasta to serve with grilled or braai’ed fish, leave out the prawns

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