Spaghetti with anchovies, walnuts and lemon juice | Recipes | Giancarlo Polenghi USA
Spaghetti with anchovies, walnuts and lemon juice Ingredients Instructions - Bring a large saucepan of salted water to a boil.
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Ingredients
- 2 tbsp Italian Volcano lemon juice
- 7 oz spaghetti
- 3 tbsp extra virgin olive oil
- 1 garlic clove
- 15 capers
- 12 anchovy fillets
- 5 sweet baby plum tomatoes
- 1/4 oz grated Parmesan cheese
- 1 Handful flat-leaf parsley
- 1 tbsp butter
- 1 oz Walnuts
- Sea salt
- freshly ground pepper
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