Linguine with Anchovies and Walnuts

A first course with a strong, creamy and enveloping taste, capable of evoking the authentic flavors of the Mediterranean. This recipe is a creative reinterpretation of a classic of the Roman tradition: the "Pasta ajo ojo e alici alla Romana", a Capitoline variant of the famous Neapolitan recipe based on garlic, oil and chili pepper enriched by the addition of anchovies. Both of these preparations are symbols of Neapolitan cuisine, a gastronomic tradition celebrated worldwide as a unique cultural heritage. This cuisine expresses history, passion, culture and an incredible richness of flavors, enhancing fresh and genuine ingredients typical of one of the most popular Italian regions. It is a healthy and genuine recipe, at the same time simple but elegant, ideal for surprising with its authenticity. It is perfect for making a table special on any occasion, even as an alternative to the classic "midnight spaghetti" to share with friends. Now let's see what we need to make our Linguine with Anchovies and Walnuts. Ingredients 320 grams of Linguine 2 cloves of garlic 1 chili pepper 8 anchovy fillets 80 grams of walnut kernels extra virgin olive oil finely chopped parsley For the toasted bread crumbs 50 grams of breadcrumbs 1 clove of garlic salt black pepper extra virgin olive oil Preparation In a large pan, pour a drizzle of extra virgin olive oil and add the peeled garlic cloves, the chili pepper cut into small pieces and the anchovies. Bring the pan to the heat and let it flavor over low heat, stirring until the anchovies have melted, creating a creamy and tasty base. In the meantime, cook the Linguine in plenty of boiling salted water for about 2 minutes less than the time indicated on the package. Once drained, transfer them directly to the pan with the anchovy-based sauce, so that they can finish cooking by absorbing all the flavors. At this point, add the coarsely chopped walnuts and a handful of chopped fresh parsley, stirring gently to mix all the ingredients. To make the dish even more inviting, I suggest serving it with toasted bread crumbs, which will give crunchiness and a rustic touch. Let's prepare it like this: Mix the breadcrumbs with a teaspoon of salt and a sprinkling of black pepper. In a pan, heat a drizzle of extra virgin olive oil together with a clove of garlic. When the garlic is golden, remove it and add the breadcrumbs. Stir continuously over low heat to prevent burning, until the bread is golden brown and crispy. For the plating, we distribute the linguine on the plates and complete with a generous dose of toasted bread crumbs.