Garden To Table Spaghetti
14 ingredients
5 steps
Ingredients
- 1/2 pound spaghetti
- 3 sprigs Italian parsley, chopped
- 2 sprigs dill, chopped
- 5-6 leaves, sweet mace
- 6 chives, chopped
- 1 anchovy, minced
- 4 nicoise olives (or picholine), pitted, chopped
- 1 teaspoon capers, drained, rinsed, minced
- 1 1/2 teaspoons meyer lemon juice
- 2 cloves garlic, minced
- 3 tablespoons good quality extra virgin olive oil
- 1/4 cup slivered almonds, toasted
- freshly grated parmesan
- black pepper to taste
Directions
-
1Bring a pot of salted water to a boil. Cook pasta according to directions on package, reserving 1/2 cup of cooking water. Drain in colander and set aside.
-
2Combine parsley, dill, sweet mace, chives, anchovy, olives, capers and garlic in a bowl. Add lemon juice and olive oil. Stir to combine.
-
3Put cooked pasta in a large serving bowl. Add herb mixture, tossing to mix. Add reserved cooking water as needed if pasta is too dry.
-
4Top with parmesan cheese, slivered almonds and black pepper to taste, tossing to combine.
-
5Serve and enjoy.
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