Spaghetti with anchovies and walnuts: the Christmas Eve dish on the Amalfi Coast

Christmas Eve brings with it a unique atmosphere, filled with anticipation, tradition and flavours that evoke family memories. On the Amalfi Coast, kitchens fill with the unmistakable aroma of a dish handed down through generations: spaghetti with anchovies and walnuts. It is much more than just a recipe, it is a ritual that binds families to the sea and the land, a bridge between the authenticity of the ingredients and the intensity of the flavours they release.

It is a dish that only appears easy to prepare, requiring attention and balance to bring out the flavour of the blue fish and the crunchiness of the walnuts. It is reminiscent of the “lean” cuisine typical of 24 December and the ability of Amalfi families to transform humble ingredients into true gastronomic masterpieces. Every home has its own version, but they all share the same spirit: celebrating the bountiful sea of the coast and the fruits of its land, in an embrace of flavours that encapsulates all the magic of the festive season.

There are several restaurants on the Amalfi Coast where you can try this delicious dish. For those who want to prepare it at home, here is the recipe.

Ingredients for 4 persons

400 grams of spaghetti (or linguine)
500 grams of walnuts in their shells
2 cloves of garlic
extra virgin olive oil to taste
16 anchovy fillets
parsley to taste
salt to taste
anchovy sauce (strictly made in Cetara)
chilli pepper (optional)

Procedure

First, shell the walnuts and chop them coarsely. Then put a pot of water on the stove and, while it is coming to a boil, sauté the unpeeled garlic in a large pan with the anchovies cut into small pieces (without rinsing them), some of the walnuts (previously chopped), a handful of finely chopped parsley and chilli pepper (if you like). Be careful not to burn the walnuts (even when the heat is off, they will continue to cook as they contain oil).

When the water boils, salt it lightly (because the anchovies are already salty) and add the spaghetti (or linguine). Once cooked, but still al dente, drain the pasta (keeping a little of the cooking water), pour it into the pan with the sauce and stir it with the ingredients for a few minutes, adding a little of the cooking water.

At this point, all you have to do is arrange the dish on plates and garnish with more walnuts, a sprinkling of parsley and a few drops of anchovy sauce.

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