Spaghettini With Walnuts And Anchovies

• 14 oz spaghettini
• 1/2 cup walnuts
• 1 jar (3.3 oz) anchovy fillets
• 1/3 cup canola oil
• 2 large garlic cloves, finely chopped
• 1/2 cup finely chopped parsley leaves
• None None Salad, to serve

1. Cook spaghettini in a large saucepan of boiling salted water according to package directions.
2. Meanwhile, process walnuts in a food processor until chopped, without becoming a paste. Set aside. Drain anchovies, rinse under cold water and pat dry with paper towels. Chop finely and set aside.
3. Heat oil in a medium skillet on medium-low heat. Add anchovies and garlic and cook for 4 mins, stirring, until golden, without burning. Add 1 cup water. Increase heat to high and cook for 5 mins, until liquid reduces by half.
4. Drain pasta well. Return to pan and add anchovy sauce. Toss on low heat until pasta is well coated. Add walnuts and parsley and toss again. Serve with salad.

spaghettini, walnuts, anchovy, canola oil, garlic, parsley leaves, salad

Taken from recipes-plus.com/api/v2.0/recipes/25619 (may not work)