A few days ago my boyfriend’s mom asked me what my next post was going to be about. I honestly replied that I didn’t have a clue. That same day I went to Lyon’ city center and of course I HAD to stop at one of my favorite shops with “a little this and that” for the kitchen. The place is called ‘Chez Alice’ and I think any time we get closer to it my boyfriend gets nervous đ I love ‘Chez Alice’. They have a fantastic choice of patisserie products, including almond flour ready to use if you up to some macarons-I got 3 of those!! You can buy any type of spice you want, different types of kitchenware, well, it’s a paradise if you’re into cooking. This time, since I was a bit under pressure- my boyfriend was waiting for me outside- eghm… a little demonstration here don’t you think- I decided to go directly to the cookbooks section, just to have a look and see what’s popular in France these days. And I was confused… French cuisine, especially the traditional one is still popular, but the selection of  “cooking like in New York” books was incredible. So you can make your cheesecake like they make it in NY- I got this one of course, you can barbecue your pork or chicken like they do in NY, have your muffin made like straight from NY blablabla… out of all these books there was one I particularly liked- so clearly I’m just another victim of the general trend- it’s called, guess what …”Cooking in New York” đ It’s a collection of recipes prepared by two brothers Max & Eli, who judging by the pictures look very much hipster đ (don’t get me wrong, it’s not like I have anything against hipsters!). For two men in the kitchen, they create a pretty amazing duet if you ask me, and I’m sure you will see more from the two brothers here. The recipe I’m about to share with you today is very simple but surprisingly full of flavor. These very few ingredients such as anchovies and walnuts work a miracle on your plate. I decided to go for pasta again, also because after my holidays in France, I was craving a good pasta dish, and I wanted to try something new. This is the second linguine recipe I’m sharing on this blog. My first pasta linguine was with mussels, and it’s one of my absolute favorites- but if you know me a little bit, you also know at this point, that I say it about almost every pasta type. I hope you will enjoy this “NEW YORK linguine” đ
Ingredients
Makes 4/5 servings, preparation time- around 15 min, cooking time – another 5-6 min
- 500 g of pasta lingune
- 30 g of walnuts- chop them in small pieces
- 6 anchovies fillets
- 1 tablespoon of parsley- fresh and chopped
- 1 clove of garlic
- half a lemon
- salt and black pepper
- 2 tablespoons of olive oil
Method
Prepare the parsley- chop it and set aside. Do the same with  garlic. Prepare walnuts- chop them and fry in a small frying pan for 5 min, remember not to burn them. Once ready, divide walnuts into two halves and set aside.
In a big sauce pan boil some water, add salt and cook the linquine. The usual time of cooking should be around 10 min, if al dente, or 12 min if tender. In this case what you have to do is, cook the pasta for 9 min, and once it’s almost al dente strain it. While the pasta is coking you can start making the sauce.
In an iron skillet heat the olive oil and fry the garlic until it gets nicely golden. Add the anchovies and mix these ingredients together. Now important thing. The pasta is still cooking, so you will use the water from the pasta in order to finish the sauce. Take some water from the pasta with the ladle and add it to the anchovies and garlic. Squeeze some juice out of the lemon. Combine everything and again add some water from the boiling pasta. At this stage linguine should be ready (if not, set the skillet aside and wait), so strain the pasta- save some water in the ladle though, and add the pasta to the sauce. Add also the walnuts and the parsley.
It’s important that you combine all ingredients fast, add some pepper, the rest of the water from the pasta and let everything cook for another 3-4 min. Don’t stop stirring it though. At the very end add the rest of the walnuts just to decorate the dish. The pasta is ready.
I know it doesn’t look terribly impressive, but the old rule “the less ingredients the better” works its magic here. Simple, nice dish for the summer time. Bon Appetit!
Credits go to” Cooking in New York. Les Recettes de Max & Eli”, Larousse 2013.
26 thoughts on “Pasta linguine with anchovies and walnuts.”
Pang
O M gee!!! Marta
I absolutely love this recipe, and yes, your photo as well. The wooden board really worked for this mood. Your photo looks fantastic đ
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platedujour
Aha! There you are đ I will send you an email in a few, working on something just now. Oh so nice to “see” you here again!
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Butter, Basil and Breadcrumbs
Absolutely stunning. It makes me want to live in New York! Wait, I live in New York State, does that count?? I love this. Pasta simplicity, yet pasta complex, at its best. LOVE this. Your photos should be framed and sold.. â€
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platedujour
Thank you so much for saying this, it really made my day đ I’ve never been to the US in general, but I would like to go next year, especially NY and Boston, where my boyfriend used to live. He keeps telling me how great Boston and NY were, so I have to go. Oh maybe one day I’ll be able to sell my photos, who knows đ
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Butter, Basil and Breadcrumbs
I LOVE Boston!! Would totally live there if I could, in one of those gorgeous brownstones. Yeah.. Definitely go!! â€ïž
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platedujour
I know, he told me that too đ Next year we will go for sure. Thank you for visiting, always so nice to see you “here”!
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shenANNAgans
What a fab recipe, big fan of walnuts, and I have a tin of anchovies I was wondering how to use. Shall whip up on the weekend. Cheers, Anna
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platedujour
Thank you, I hope you will like it:)
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Dana Fashina
Your pictures are out of this WORLD. Yeeeesss!!!
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platedujour
Thank you Dana đ it’s always so nice to hear it!
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spiceinthecity
Funny about the NY cookbooks đ The dish looks gorgeous, love the nutty, salty combination of anchovies & walnuts!
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platedujour
Thank you so much Naina đ this pasta is really good and so easy to make. I’m afraid there will be more NY recipes on the way, since I like the book a lot đ
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kellie anderson
Smoodged up anchovies make the best umami base for pasta sauces, and this pairing with walnuts sounds divine. And so easy! The parsley adding just the right balance of freshness. Delish! Gorgeously photographed, too.
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platedujour
Thank you! I admit, this time time even I was happy with the pictures đ
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kellie anderson
Oh gah! Your photos are so stunning! Love that moody stuff you you do so much. That pasta I’m sure was better photographed by you than for the original recipe. đ
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platedujour
Oh my, thank you so much for saying this đ you made my day! I don’t know if my pictures were better, but I do like experiment with photography, also for all of you who come here and read it and look at my pictures. It’s all worth the effort!
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dedy oktavianus pardede
You just remind me that i had three tin of anchovies that almost a month from the expired date,
surely i’ll try this recipe, but i guesss wallnut is not that easy to find here in Indonesia, i think i’m gonna use cashew instead
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platedujour
Oh let me know how it goes with the cashew nuts, good idea indeed!
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lapetitepaniere
Very nice recipe, walnut and anchovies. It looks delicious and so tasty Marta đ
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platedujour
Oh thank you so much Linda đ
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Ngan R.
What a beautiful dish! I love pasta and anchovies. This is definitely a dish you would find on my table. When it comes to pasta, I do think less ingredients is better — especially when one has such a strong flavor like anchovies. It’s funny that cooking “like in New York” is so popular in France, but here, some of the more popular books are from overseas. We have our fair share of regional cookbooks, but foreign cookbooks are so fun to look through for inspiration. We always want something new and fresh, don’t we? Looking forward to making this dish!
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platedujour
I think it’s always like this, French or in general European cuisine is popular in the US and the opposite. At this stage I have a nice collection of cookbooks with French and Italian cuisine at home and promise I will do my best đ it’s true that is always nice to see something different. Thank you Ngan, xx
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Traditionally Modern Food
Delicious:-) beautiful pics
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tinywhitecottage
Wow! This is wonderful! I think it looks very impressive and I do agree with the “old rule” when it comes to pasta. Beautiful simple dish.
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oceanviewkitchen
I love the combination of the walnuts and anchovies! Nice recipe! Looks very yummy!!!
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platedujour
It was yummy indeed đ !
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