Spaghetti Alla Foriana
This is a recipe i got from Robert, a great cook and gourmet i met at Heidi's thanksgiving dinner.
The recipe is from Ciro & Sal's Cookbook.
A very nice blend of different flavors from nuts, anchovies, raisins and chile.
For 2 people:
1/2 pound spaghetti
1/3 cup extra virgin olive oil
2 big garlic cloves, finely chopped
6 anchovy fillets, rinsed and dried
1/4 cup walnuts or pecans, broken into quarters
1/8 cup pine nuts, lightly toasted and roughly chopped
1/4 cup dark raisins
1 teaspoon dried oregano
pinch of hot red pepper flakes, or chopped chile
pinch of freshly ground black pepper
2 tablespoons finely chopped fresh parsley
Most importantly, cook the spaghetti al dente! So if you're not a fast cook, you might want to start preparing the sauce first, before putting the spaghetti into the boiling water.
Heat the oil in a large, non-stick skillet. Add the garlic and the anchovies over low heat until the garlic has a golden color. Don't burn the garlic as it gets bitter when burnt. Stir until the anchovies have completely dissolved.
Add walnuts (or pecans), pine nuts, raisins, oregano, black and red pepper (or chile) and simmer for about 4 minutes.
Drain the spaghetti and put it into the skillet with the sauce and mix everything well together. Add one tablespoon of the parsley and toss quickly.
Serve the pasta on individual plates or into a serving dish. Sprinkle the remaining parsley over the dish.
Happy Birthday, Robert!