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    Poor man's linguine

    This simple yet tasty dish is a Neapolitan classic for good reason!

    Serves 6-8

    • 600g linguine pasta
    • 300g dried codfish, soaked
    • 3 anchovies, bones removed
    • 150g walnuts, ground in a mortar, or very finely chopped
    • Extra virgin olive oil
    • 2 cloves of garlic
    • Fresh chilli, finely chopped
    • Warm water
    • Parsley

    1. In a frying pan sauté garlic and chilli in a little olive oil.
    2. Cut cod into pieces and chop anchovies. Combine with the ground walnuts and blend to a creamy consistency. Season with salt.
    3. Dilute mixture with two tablespoons of warm water and cook over low heat in a large pan for about 10 minutes stirring occasionally.
    4. Meanwhile cook linguine until al dente. Drain and toss in the pan until thoroughly coated in the walnut sauce. Drizzle over a teaspoon of olive oil and sprinkle with chopped parsley.