I made an interesting and really easy pasta dish last night. It was inspired by a dinner my boyfriend and I had over the weekend at a fish restaurant near Rome, L’Osteria dell Orologio in Fiumicino, where I had swordfish with hazelnuts and a pasta with oysters and hazelnuts. Hazelnuts and seafood are a surprisingly good combo. You can also make this dish with walnuts instead of hazelnuts.
- Approximately 1/3 cup toasted hazelnuts coarsely chopped
- Approximately 1/3 cup olive oil
- 2 cloves garlic, crushed
- 4 to 6 anchovy fillets
- Red chili pepper flakes
- 250 g pasta (1/2 a regular sized pack) – I used bucatini
- Coarse salt
- Bunch of chopped parsley
- Shredded Pecorino Romano cheese
- Put a large pot of water on the stove to boil.
- Meanwhile, warm the olive oil over medium heat in a frying pan big enough to eventually hold the pasta too and add the whole cloves of garlic. Cook the garlic until it is blonde in color and then remove.
- Toss in the anchovies and some red chili pepper flakes and cook while mashing the anchovies with a wooden spoon until they dissolve into the oil. Add the hazelnuts and cook briefly.
- When the water comes to a boil, add a handful of course salt and the pasta and cook until al dente.
- Toss the pasta with some pasta water in the olive oil and anchovy mix along with the parsley and cook briefly over medium-high heat.
- Plate the pasta and top with shredded pecorino.