Spaghetti with Garlic and Walnut Breadcrumbs

Ingredients

• 1 lb spaghetti
• 0.5 cup extra-virgin olive oil (Divided)
• 1 cup fresh breadcrumbs
• 1 cup walnuts (Coarsely chopped)
• 6 cloves garlic (Thinly sliced)
• 2 Fresno chiles (Stemmed, seeded for less heat, and thinly sliced; leave some or all seeds in for more heat)
• 1 tsp dried oregano
• 6 anchovy fillets (Finely chopped)
• kosher salt (To taste, plus generously for the pasta water)
• freshly ground black pepper (To taste)
• 0.25 cup flat-leaf parsley (Chopped, for finishing)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Reserve a large measuring cup or bowl for pasta water before draining later.

2. 2

   While the water heats, place the breadcrumbs and half of the olive oil in a large skillet over medium heat. Cook, stirring frequently, until the crumbs are crisp and golden, about 4 to 6 minutes.

3. 3

   Add the chopped walnuts, sliced garlic, sliced Fresno chiles, and oregano to the skillet. Cook, stirring constantly, until the garlic is fragrant and the walnuts are lightly toasted, about 2 to 3 minutes; do not let the garlic darken.

4. 4

   Transfer the toasted breadcrumb mixture to a bowl and season with salt and black pepper. Wipe out the skillet if necessary.

5. 5

   Add the spaghetti to the boiling water and cook according to the package directions until just shy of al dente. Before draining, reserve at least 2 cups of the starchy cooking water.

6. 6

   Return the skillet to medium heat and add the remaining olive oil. Add the chopped anchovies and cook, stirring, until they dissolve into the oil, about 1 to 2 minutes.

7. 7

   Add the drained spaghetti to the skillet with the anchovy oil. Add about 1 cup of the reserved pasta water and toss vigorously until the noodles are glossy and the sauce begins to cling to them.

8. 8

   Continue tossing over medium heat, adding more pasta water a splash at a time as needed, until the spaghetti is al dente and lightly saucy. The pasta may look somewhat loose at first because the noodles will absorb additional moisture.

9. 9

   Taste and adjust the seasoning with salt and black pepper. Add the chopped parsley, if using, and toss to distribute.

10. 10

    Divide the spaghetti among serving bowls and spoon the garlic-walnut breadcrumbs generously over the top. Serve immediately while the pasta is hot and the crumbs are crisp.

Notes

The source notes that the breadcrumbs are based on a Southern Italian preparation and that Fresno chiles are used to mimic the fruitiness of Calabrian chiles. Seed the Fresnos to temper their heat, or leave some seeds in for a spicier dish. Red pepper flakes can substitute for the fresh chiles; use half in the breadcrumb mixture and half with the anchovies. Add more pasta cooking water if the spaghetti seems dry—during testing, nearly all of the reserved water may be needed. The ingredient quantities and some finishing details were reconstructed because the supplied page excerpt withheld the member-only recipe.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian-optional
• anchovy-based
• quick dinner
• stovetop
• crunchy topping