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 😉 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” 😀 It’s a collection of recipes prepared by two brothers Max & Eli, who judging by the pictures look very much hipster 😉 (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” 😀
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
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.