ALMOND HERB SPAGHETTI
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1/2 cup sliced almonds
8 tbs olive oil
1 cup breadcrumbs
1 cup parsley, chopped
10 anchovy fillets
6 cloves garlic, sliced
3 tbs capers, drained
1 1/2 tsp crushed red pepper
1 pound spaghetti
Bring a pot of water to a boil. Heat a skillet. Add almonds, cook until golden. Transfer to a cutting board, let cool, then chop. In same skillet, heat 3 tbs oil. Add breadcrumbs, cook until golden. Transfer to a plate, let cool. In a bowl, combine nuts, breadcrumbs, and parsley. IN same skillet, heat 5 tbs oil. Add anchovies, stir until melted into oil. Add garlic, capers, and red pepper. Let anchovy sauce simmer. SALT boiling water, cook pasta until al dente. Drain pasta, reserving 1 cup pasta cooking water. Off heat, stir cooking water into anchovy sauce, toss with pasta. Add 2/3 breadcrumb almond mixture. Toss until pasta absorbs sauce. Transfer pasta to a dish, top with remaining breadcrumb almond mixture. SERVE & ENJOY...
__._,_.___
Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
.
__,_._,___
