Pasta With Anchovies, Walnuts, & Raisins

• 3/4 pound spaghetti
• 1/2 cup walnuts
• 1/2 cup golden raisins
• 3 tablespoons red wine vinegar
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 4 cured anchovy fillets, chopped (about 2 tablespoons)
• 1/2 cup grated pecorino (about 2 ounces), plus more, shaved, for serving
• 3 tablespoons chopped fresh flat-leaf parsley
• kosher salt and black pepper

1. Cook the pasta according to the package directions, reserving 1/2 cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, heat oven to 350u0b0 F. Spread the walnuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes. Let cool, then coarsely chop. Combine the raisins and vinegar in a small bowl.
3. Heat the oil in a large skillet over medium heat. Add the garlic and anchovies and cook, stirring and breaking up the anchovies, until fragrant, 2 to 3 minutes. Add the walnuts and toss to combine.
4. Add the anchovy mixture, raisins, vinegar, pecorino, parsley, 1/4 teaspoon each salt and pepper, and 1/4 cup of the cooking water to the pasta and toss to coat (add more cooking water as needed to moisten the pasta). Sprinkle with the shaved pecorino.

spaghetti, walnuts, golden raisins, red wine vinegar, olive oil, garlic, cured anchovy, pecorino, parsley, kosher salt

Taken from www.epicurious.com/recipes/member/views/pasta-with-anchovies-walnuts-raisins-52363831 (may not work)