A Pound Of Thin Spaghetti
1/3 Cup Of Chopped Hazelnuts
1/3 Cup Of Chopped Walnuts
Two Minced Garlic Cloves
Two Teaspoons Of Anchovy Paste
1/4 Teaspoon Of Sea Salt
A Pinch Of Crushed Red Pepper Flakes
Two Tablespoons Of Olive Oil
Try this recipe with two cups of cauliflower or broccoli florets added to the spaghetti pot during the last five minutes of cooking time.
Preheat the oven to 325 degrees.
Spread the hazelnuts and the walnuts out evenly on a sheet pan.
Place the sheet pan in the preheated oven and roast the nuts for 15 minutes until the nuts turn a darker brown in color. After the nuts have roasted, turn off the oven and set the nuts aside.
Cook the spaghetti in a pot of boiling, salted water according to the package instructions. Reserve one cup of the pasta water before draining the cooked spaghetti in a colander.
Into a 14 inch shallow pan, add the olive oil, the anchovy paste, the garlic, the sea salt, and the crushed red pepper flakes. Cook on medium heat while stirring for two minutes. Add the cooked pasta to the pan. Mix well to coat the pasta well with the olive oil and the other ingredients. Turn the heat up to medium high and add the reserved pasta water. Continue to cook while stirring for two more minutes. Add the roasted nuts and mix well. Turn off the heat and serve.