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Author Notes: I love everything about Italian salsa verde - the salty capers and anchovies, the bright herbal notes, the piquant raw garlic and lemon. This quick and flavorful weeknight pasta is my interpretation of the rustic classic using herbs from my garden. Before planting sweet mace I had never heard of it before, much less tried it. Similar to French tarragon, use sweet mace or Spanish tarragon sparingly; you'll be surprised at how much citrusy-licorice flavor only a few leaves impart. —gingerroot
- 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 niçoise 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
- 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.
- Combine parsley, dill, sweet mace, chives, anchovy, olives, capers and garlic in a bowl. Add lemon juice and olive oil. Stir to combine.
- 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.
- Top with parmesan cheese, slivered almonds and black pepper to taste, tossing to combine.
- Serve and enjoy.