* Exported from MasterCook *
Walnut and Anchovy Sauce for Pasta - Italian
Recipe By :Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger
Serving Size : 2 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
2 cloves garlic -- thinly sliced
3 filets of oil packed anchovies -- (3 to 4)
2 Tablespoon chopped walnuts
1 pinch chili flakes
3 Tablespoons minced parsley
To Serve: -- 8 ounces spaghetti
Heat the olive oil over low heat and cook the garlic until it softens and barely begins to color. Add the anchovies and mash until they dissolve into the oil. Add the walnuts, chili and parsley, stir and remove from the heat. Cook the pasta in boiling water until it is 3/4 of the way done.
Drain the pasta and reserve some cooking water. Toss the pasta with the sauce and cook over high heat, adding about 1/3 cup cooking water. Cook, adding more cooking liquid as needed, until the pasta is al dente.
Serves 2 as a main, or 4 as a starter (nutritional calculations for sauce only)
AuthorNote: But another meal I made this weekend was equally satisfying and took a fraction of the work and the ingredients. It was Spaghetti with Walnuts and Anchovies, from Adventures of an Italian Food Lover. It was the second time I made the dish, and I tweaked it a little bit. The combination of ingredients is most important, after that, as with all recipes, find the balance that works for you.
ChupaNote: I used a can of drained sardines, and doubled everything else over a pound of dried pasta. Used about 1 1/2 teaspoons red pepper flakes. It was fantastic.
Cuisine:
"Italian"
Source:
"Cooking with Amy food blog"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 186 Calories; 19g Fat (86.9% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 4714 0 0
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