Serves 2 as a main course, or 4 as a first course
2 Tablespoons olive oil
2 cloves garlic, thinly sliced
3-4 filets of oil packed anchovies
2 Tablespoon chopped walnuts
pinch of chili flakes
3 Tablespoons minced parsley
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.
(Adapted from Adventures of an Italian Food Lover by Amy Sherman)