Pasta Spirals (Fusilli) with Anchovies, Chilli, Garlic and Walnuts
- 90 mls virgin olive oil
- ½ chilli finely chopped
- 16 anchovies
- 4 large cloves of garlic
- 14 walnut halves
- 250 grams pasta spirals
Soak the anchovies in a little milk for 10 minutes or so. Pour off the milk and chop the anchovies coarsely. Heat the chilli and anchovies in the oil, stirring occasionally with a wooden spoon until the anchovies have “dissolved”. Add the garlic and walnuts and continue to cook gently for a couple of minutes, taking care not to let the oil get too hot allowing the garlic to burn and get bitter.
Meanwhile cook the pasta in plenty of slalted water boiling water until ”al dente”, drain and put back into pan. Pour over the sauce, mix togther thoroughly over a low flame then transfer to a pre-heated serving dish. Serve immediately.