Spaghetti con Algio, Alici e Nocciole

Fancied something quick, simple and delicious for dinner tonight. So I made Spaghetti con algio, alici e nocciole - Spaghetti with garlic, anchovies and hazelnuts.

The addition of toasted chopped hazelnuts is my little twist because I wanted a little extra crunch and texture - plus had them in the cupboard!

Because the anchovies melt in the sauce they add a lovely savoury flavour to the dish.

Molto delizioso.

Mangia, mangia! 👩🏻‍🍳

Spaghetti con algio, alici e nocciole recipe:

200g spaghetti
2-3 tbsps olive oil
50g tin of anchovies in olive oil
3 cloves of garlic- thinly sliced
Pinch of dried chilli flakes
Couple of handfuls of chopped hazelnuts
Chopped parsley
Grated parmesan or pecorino cheese

Serves 2 (just double up for 4 people)

1. Dry fry the hazelnuts for a few minutes until golden brown (careful not to burn them). Set a side.
2. Put a large pan of salted water onto boil.
3. Cook the spaghetti according to the packet, cook for 1 min less to make it al dente.
4. To a cold large frying pan add 2 tbsps of oil, the tinned anchovies including the oil they were in, sliced garlic & red chilli flakes (add more if you want more heat), start to cook on a gentle heat until the anchovies start to melt into the oil. Just be careful as don’t want the garlic to burn.
5. With tongs add the spaghetti to the frying pan with a little of the pasta water & toss to combine. Finally add the chopped hazelnuts & parsley.
6. Serve with grated cheese (I used pecorino cheese) on top of the pasta.