Ingredients

　　1/4 cup extra virgin olive oil

　　3 garlic cloves, sliced

　　2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets

　　3-4 tablespoons coarsely chopped walnuts

　　Chili pepper to taste

　　1 tablespoon minced fresh parsley

　　Coarse sea salt

　　14-16 ounces spaghetti

　　Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.

Nutrition Per Serving

　　130.0 calories from fat

　　14.0g total fat

　　2.0g saturated fat

　　0.0mg cholesterol

　　105.0mg sodium

　　0.7g total carbs

　　0.0g dietary fiber

　　0.0g sugars

　　0.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Adventures of an Italian Food Lover by Faith Heller Willinger. Copyright © 2007 by Faith Heller Willinger. Published by Clarkson Potter. All Rights Reserved.Faith Heller Willinger is the author of Eating in Italy and Red, White & Greens, and is a frequent contributor to Epicurious, the Condé Nast food website. She lives in Florence with her Tuscan husband, Massimo. Visit her at www.faithwillinger.com.