Maddy Douglass

Knitter, lawyer, and safer beauty advocate in San Francisco. 

Loves coffee, crafting, and cheese plates.  


Fork it Over: Anchovy Walnut Pasta

When it gets cold out, I start craving comfort food. Luckily for me, that label covers everything that has carbohydrates, cheese, and is warmed up. You could fry brussels sprouts in panko breadcrumbs, roll them in a little parmesan, and call it "comfort food salad" and I'd love it. So, look forward to lots more recipes with... well, apparently, cheese and carbs. And heat. This is turning into a strange post, you guys. This recipe is actually inspired by a camping trip I took last summer on Angel Island. My friend Sophia's friend Joey came incredibly well prepared - guess who made 3/4 of our meals and cooked coffee and made eggs for us all in the morning? Camille and I had a lovely time reading our respective copies of Game of Thrones, let me just say that. One of the dishes he made for his own dinner (and generously shared with us) was a campfire version of this Anchovy and Walnut Pasta. I had a craving for it the other night and found this NYT recipe that covers the basics!


I don't like anchovies or sardines outside of this recipe (or hidden in my Caesar salad dressing) and I definitely don't like dishes that are too fishy - this won't be. I promise.

You'll need:

- spaghetti (whole wheat pasta shown here because I'm halfway done convincing myself it doesn't count as pasta) - one can anchovies in olive oil - walnuts (you can buy the chopped variety in the baking section if you'd like! I won't judge.) - parsley - olive oil, salt, pepper, chili flakes if you want to spice it up (literally.)

Click through for the rest of the recipe...!


Step 1: Chop a half cup of walnuts.

If you want to add some extra flavor, pop them in the toaster oven to get a little bit browned, or stir them around a sauté pan for a bit! I didn't do this step and I regret it. So, toast those puppies right up.

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Step 2: Chop your parsley (I like to add a lot because of it's detoxifying benefits - I can use all the benefits I can get based on how I've been eating lately!) and your anchovies. They look gross, but I swear, it'll be great.

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Step 3: Add a large dollop (love that word) of olive oil, some chopped garlic if you like that sort of thing (I do!), and the chopped anchovies to a frying pan.

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Cook until the anchovies are flaky and falling apart when smooshed with a fork...

Step 4: Add the (preferably toasted by now) walnut bits! If they're toasted, they'll break down a bit more easily. If not, cook them until they become slightly more chopped up and mixed into the "sauce."


Step 5: Add the cooked spaghetti (oh yeah, cook your spaghetti! and set aside.) and parsley to the pan, and stir.


Step 6: Serve with parmesan on top! Yay cheese.

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Step 7: Try not to eat the whole batch in one bite.


Will you try this recipe? Let me know what you think!

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