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  • Bring a large pot of water to a boil

  • Heat a large skillet over medium. Add the almonds and cook, stirring, until golden, about 3 minutes. Transfer to a cutting board, let cool, then chop. In the same skillet, heat 3 tbsp. EVOO, three turns of the pan, over medium. When the oil shimmers, add the breadcrumbs. Cook, stirring often, until deep golden, about 4 minutes. Transfer to a plate and let cool. In a medium bowl, combine the nuts, breadcrumbs and parsley.

  • In the same large skillet, heat about 5 tbsp. EVOO, five turns of the pan, over medium. Add the anchovies and stir until completely melted into the oil, about 1 minute. Add the garlic, capers and crushed red pepper. Reduce the heat to low. Let the anchovy sauce simmer, stirring occasionally, while you cook the pasta.

  • Salt the boiling water and cook the pasta until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water. Off heat, stir the cooking water into the anchovy sauce, then toss with the pasta. Add about two-thirds of the breadcrumb-almond mixture. Toss until the pasta absorbs the sauce, about 1 minute. Transfer the pasta to a serving dish and top with the remaining breadcrumb-almond mixture. Serve with EVOO for drizzling.