Linguine pasta with anchovies and walnuts

Ingredients:

• 450 g of linguine pasta
• 0.5 cups extra-virgin olive oil
• 1 teaspoon Calabrian chili paste, or to taste
• 0.5 tsp colatura di chitara or fish sauce
• 1 anchovy fillet, finely chopped
• 1 tbsp. grated parmesan
• 1 cup arugula, coarsely chopped or torn
• 0.5 cup mint leaves, coarsely chopped or torn
• 0.5 cups walnuts, toasted and chopped

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook until al dente, 8-10 minutes. Set aside 1 cup of the water, and drain the rest thoroughly in the sink.
2. In a large bowl, combine olive oil, chili paste, anchovy sauce and anchovy fillets.
3. Add the pasta, sprinkle with grated cheese, and mix well, adding a little of the pasta water if necessary. Add the arugula, mint, and walnuts and mix well.
   
   
   Note
   
   Colatura di alici di Cetara is an Italian anchovy sauce that can be found in specialty stores.