Pasta in Anchovis Sauce with Pistacchios

It does not taste fishy! But salty and well rounded. Umami is the name of the game.

I wanted a quick sause for some linguine without hitting the shops. All ingredients came out of my storage. Fresh basil sits on the windowsill during this time of the year.

This recipe reminds me of the kitchen of Sicily. Pistacchios are grown there and the use of anchovis is often found on the island.

Recipe for 1:

135 g Linguine

1 tsp olive oil, 25 g butter+ 15 g butter

6 anchovis filets, 2 crushed garlic cloves, 3 basil leaves+ 15 to finish, 1 tsp pepperoncini

25 g pistacchios, zest of 1 lemon, pepper

Cook the linguine in a wide pan in salted water. That way they fit in from the beginning. They just need to soften about 5 min.

In a second pan heat up oil and 25 g butter, toss in the crushed garlic and the 3 basil leaves. Let the anchovis melt in that mix.  Use a couple of large spoons of pasta water to mellow out the sauce. Take garlic and basil out. Add pepperoncini.

Transfer the half cooked pasta in the pan and let it cook until it is ready. Add more pasta water if needed.

Chop the basil and the pistacchios and put the lemon zest over the pasta with them. Season with pepper.