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

  1. 1
    Bring 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.
  2. 2
    Combine parsley, dill, sweet mace, chives, anchovy, olives, capers and garlic in a bowl. Add lemon juice and olive oil. Stir to combine.
  3. 3
    Put cooked pasta in a large serving bowl. Add herb mixture, tossing to mix. Add reserved cooking water as needed if pasta is too dry.
  4. 4
    Top with parmesan cheese, slivered almonds and black pepper to taste, tossing to combine.
  5. 5
    Serve and enjoy.

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