4 quarts water
\n1 tsp. salt
\n1 lb. uncooked linguine
\n1 1\/2 T. extravirgin olive oil
\n1 T. minced fresh garlic
\n2 (3.5-oz.) cans anchovies, drained and chopped
\n1\/2 C. chopped walnuts, toasted
\n2 T. chopped fresh flat-leaf parsley<\/p>\n
Bring the water and salt to a boil in a stockpot. Add pasta; cook 10 minutes or until al dente. Drain in a colander over a bowl, reserving 1\/2 C. cooking liquid. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until lightly browned, stirring frequently. Add anchovies, and cook 1 minute, stirring frequently. Remove from heat. Combine anchovy mixture, pasta, and reserved liquid; toss well to coat. Stir in walnuts; sprinkle with parsley.<\/p>\n
Yield: 6 servings
\nServing size: 1 1\/3 C.<\/p>\n
Calories: 413
\nFat: 12.8g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 quarts water 1 tsp. salt 1 lb. uncooked linguine 1 1\/2 T. extravirgin olive oil 1 T. minced fresh garlic 2 (3.5-oz.) cans anchovies, drained and chopped 1\/2 C. chopped walnuts, toasted 2 T. chopped fresh flat-leaf parsley Bring the water and salt to a boil in a stockpot. Add pasta; cook 10 minutes or until al dente. Drain in a colander over a bowl, reserving 1\/2 C. cooking liquid. While pasta cooks, heat oil in a large nonstick…<\/p>\n