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Photo Credit: Elizabeth Newman

Anchovy Pasta With Walnuts

For a delicious and super simple weeknight dinner, try this linguine with anchovy and walnuts. The pasta is tossed in a spicy sauce of Calabrian chili and anchovy, and topped with chopped walnuts and arugula. What makes this sauce special is the Calabrian chili. It's not just a regular kind of spice — it has a warmth and a sweetness to it that balances out the flavors of the dish really well.

Serve with your favorite Italian salad to complete the meal.

Anchovy Pasta With Walnuts

Credit: Lizzy Newman

Anchovy Pasta With Walnuts


Main Course

Prep Time

10 minutes

Cook Time

3 minutes




Giada De Laurentiis

Image of Anchovy Pasta With Walnuts



  1. As seen on: Giada in Italy, Episode 1. Cucina Italiana.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 to10 minutes or until al dente. Reserve 1 cup of pasta water and drain well.
  3. In a large bowl, whisk together the chili paste, anchovy juice, anchovy fillet and olive oil. Add the pasta, top with the grated cheese and toss well adding the reserved pasta water as needed to create a sauce. Add the walnuts, mint and arugula and toss well.



per serving
Amount/Serving % Daily Value
26 grams
12 grams
29 grams
Saturated Fat
6 grams
12 milligrams
310 milligrams
2 grams
1 grams
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1 comment

  • Author's avatar image
    Matteo Dimita

    Great. BUT I am alone, so I make the sauce in a large bowl, toss the linguini I'll eat, THEN remove and put remaining sauce in a ziplock in the fridge, then add the pasta back to the bowl, and the rucola, menta, cheese and walnuts

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