Pasta with Anchovies and Walnut Breadcrumbs

Ingredients

1 pound spaghetti

1 tablespoon salt (for the pasta water)

½ cup panko breadcrumbs

⅓ cup walnuts

½ cup Parmesan cheese, freshly grated (plus extra for garnish)

4 anchovy fillets in oil

½ cup dry white wine

4 tablespoons olive oil, divided

4 cloves garlic, minced

1 teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes

2 tablespoons fresh parsley, chopped (plus more for garnish)

1 teaspoon lemon zest

Extra-virgin olive oil, for finishing drizzle

Prepare the Pasta Water

Bring a large pot of water to a boil.

While waiting, place the panko breadcrumbs and walnuts in a food processor.

Pulse until finely ground and evenly combined.

Toast the Breadcrumbs

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add the breadcrumb–walnut mixture and cook, stirring often, until golden and fragrant.

Be careful not to burn. Stir in a bit of fresh parsley, then transfer to a bowl and set aside.

Cook the Pasta

Generously salt the boiling water and add the spaghetti.

Cook until just al dente according to package directions.

Reserve at least 1–2 cups of pasta water before draining.

Make the Anchovy Sauce

In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat.

Add the anchovy fillets, breaking them down with a spoon until they dissolve into the oil.

Stir in the minced garlic, black pepper, and red pepper flakes, cooking for 1–2 minutes until aromatic.

Deglaze and Build Flavor

Pour in the white wine, let it reduce slightly, then add a ladleful of reserved pasta water.

Lower the heat.

Combine Pasta and Sauce

Transfer the cooked pasta directly into the sauté pan.

Toss well in the anchovy mixture, adding another splash of pasta water and the Parmesan cheese.

Stir until the cheese melts and the pasta is well coated.

Finish with Crunch and Garnish

Stir in the toasted walnut breadcrumbs and more parsley.

Toss to combine everything evenly.

Serve and Enjoy

Plate the pasta, drizzle with a touch of good olive oil, and finish with extra Parmesan, lemon zest, parsley, and cracked black pepper.

Serve immediately.