Amorini with Anchovy Sauce and walnuts

Product combined with the recipe

cortecce Scatola 26 cf

Ingredients for 4 people

  • 600 gr of black and white "Amorini" pasta
  • 5 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • red pepper
  • 6 salted anchovies
  • 8 walnuts of walnuts
  • parsley
  • 2 tablespoons of anchovy sauce
  • fresh mint
  • salt


In a large pan fry the garlic and the chilli in oil, just start to brown add the anchovy fillets, the chopped walnuts and cook for a couple of minutes, then add the finely chopped colatura, mint and parsley and I turn off. Cook the pasta in plenty of water with a little salt, the al dente drain taking care to leave a ladle of cooking water. I add to the sauce and manteco all on high heat for a couple of minutes. Servant decorating with fresh mint. Wine: Cilento white.

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