Fettuccine con Noci e Alici

pronounced: fettucine cohn NO-chee eh ah-LEE-chee
Fettucine with walnuts and anchovies
makes about 4 servings


1 package fresh or dry fettuccine
1 1/2 cup or more walnuts coarsely chopped
5-6 cloves garlic, minced
Extra virgin olive oil
1 can anchovies in olive oil (rolled with capers OK too)
Cayenne or red pepper flakes (optional)
Freshly grated parmigiano or other cheese
1 buch flat-leaf parsley, chopped
Kosher or sea salt
Freshly ground pepper


1. Bring a pot of salted water to a boil.
2. In a large skillet slightly toast walnuts on medium heat.
3. Add anchovies with their oil and stir until they are dissolved.
4. Add Garlic (and red pepper if using) and cook until translucent.
5. Drain pasta reserving some cooking liquid.
6. Add pasta to skillet adding a little of the reserved cooking water if too dry.
7. Add chopped parsley.
8. Serve with grated cheese and additional olive oil if desired.


Omit anchovies and parmigiano and stir in some gorgonzola ot other creamy blue cheese.

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