Linguine All’Amalfitana

Linguine All'AmalfitanaThis Linguine All’Amalfitana is such a simple recipe and so quick and delicious. The sauce can be done in the time it takes to cook the linguine to al dente, which is probably a couple of minutes less than what it says in the packet instructions. The recipe comes from Diana Henry’s latest cookbook ‘Simple’ and like all the other recipes in there, this one is definitely worth doing.

Anchovies and walnuts might sound like a weird combo but it works really well here. But then I’d have walnuts with everything. If you are not an anchovy fan, then don’t worry, they break up and dissolve in the pan and just give the sauce a subtle fishy saltiness. Remember not to over-season the pasta cooking water! You will need to add some of the starchy cooking water to the sauce to loosen it. Then it will reduce and concentrate the saltiness. Use spaghetti if you prefer or if you have it at home. I normally prefer linguine as it has a kind of meatier bite to it.

As the name suggests, this recipe comes from the Amalfi coast and requires mostly store cupboard ingredients so even on cold February days, you can still have a little sunshine, in your food if nowhere else.

Linguine All’Amalfitana


  • 2 cloves of garlic, peeled and finely grated
  • half a tsp dried chilli flakes
  • 50g walnut halves, chopped coarsely
  • 8 good quality anchovy fillets, chopped
  • 165g dried linguine
  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 bunch of parsley leaves
  • grated pecorino


  1. Bring a large pot of lightly salted water to the boil and add the linguine.
  2. Heat the olive oil in a large frying pan and add the garlic, chilli and walnuts and stir-fry over a medium heat for a couple of minutes without letting the garlic brown.
  3. Then add the anchovies, squashing them with the back of a wooden spoon to help them dissolve.
  4. Remove 3 quarters of a cup of the pasta cooking watered add it to the frying pan. Stir in so the sauce becomes a little creamy and drain and add the pasta once it has had 7 or 8 minutes cooking and still al dente.
  5. Cook the pasta for another couple of minutes in the frying pan, stirring to coat it in the sauce.
  6. Taste for seasoning and adjust if needs be and serve.
  7. Scatter some fresh parsley and finely grated pecorino over each plate and drizzle over a little extra virgin olive oil.
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