Equipment
Ingredients
Pasta
- 400 g linguine, dry
- 15 g salt
Aromatics and Base
- 80 ml extra virgin olive oil
- 6 garlic, thinly sliced
- 2 g red pepper flakes
Finishing Elements
- 60 g cashews, roughly chopped
- 50 g vegetarian parmesan cheese, finely grated
- 15 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 694 kcal
- Protein
- 21 g
- Carbohydrates
- 83 g
- Fat
- 31 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 1614 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 9 mg
- Potassium
- 395 mg
- Calcium
- 195 mg
- Iron
- 4.9 mg
- Magnesium
- 107 mg
- Phosphorus
- 380 mg
- Zinc
- 2.8 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 80 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.98 mg
- Riboflavin
- 0.47 mg
- Niacin
- 7.5 mg
- Folate
- 248 mcg
- Water
- 22 g
Sources: USDA FoodData Central
Method
Bring a large pot of water to a rolling boil at 100°C/212°F. Add the 15g of salt. Drop in the linguine and cook according to package instructions until just al dente, usually about 9 to 10 minutes.
While the pasta is boiling, place the chopped cashews in a large dry skillet over medium heat. Toast them, tossing frequently, until they become fragrant and golden brown, about 3 to 4 minutes. Transfer the cashews to a small bowl and set aside.
Wipe the skillet clean if necessary and return it to the stove off the heat. Add the extra virgin olive oil and the sliced garlic. Turn the heat to medium-low. Allow the garlic to gently heat up with the oil, cooking until the edges just begin to turn pale gold, about 4 to 5 minutes. If using red pepper flakes, add them during the last 30 seconds of cooking.
Using tongs, transfer the al dente linguine directly from the pot into the skillet with the garlic oil. Pour in 120ml of the reserved hot pasta water. Increase the heat to medium-high and toss the pasta vigorously, swirling the pan to force the water and oil to emulsify into a creamy sauce.
Remove the skillet from the heat. Fold in the toasted cashews, grated parmesan cheese, and chopped fresh parsley. Toss thoroughly to combine. If the pasta seems dry, add a splash more reserved pasta water until glossy. Serve immediately.
Chef's Notes
- Starting the garlic in cold olive oil allows its volatile flavor compounds to slowly infuse into the fat, creating a deeply aromatic base without the risk of immediate scorching.
- Always reserve more pasta water than you think you will need. The starch in this water is the essential mechanical key to binding the oil into a creamy, cohesive sauce rather than a greasy slick.
- Toasting the cashews fresh ensures maximum crunch and brings out their natural buttery oils, which perfectly complement the sharp, pungent garlic notes.
- When tossing the pasta in the pan, the vigorous physical agitation is just as important as the ingredients themselves; the friction releases more starch from the linguine directly into the developing sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The oil may solidify slightly when chilled.
Reheating: Gently reheat on the stovetop over low heat with a splash of water, tossing vigorously to revive the emulsion.
Troubleshooting
Garlic tastes bitter and has dark brown spots
Cause: The oil was too hot, which quickly burnt the natural sugars in the garlic
Fix: Cannot be fixed. It is highly recommended to discard the bitter oil and start the garlic base over to save the dish
Prevention: Always start garlic in cold or room temperature oil and heat gently over medium-low heat
The sauce looks greasy and pools at the bottom of the plate
Cause: The oil and pasta water did not properly emulsify
Fix: Add another splash of hot pasta water to the pan and toss aggressively off the heat until it binds together
Prevention: Ensure you are using starchy pasta water and tossing vigorously over heat to force the emulsion
Cultural Context
While cashews are not native to classic Italian cooking, this dish heavily borrows the foundational technique of Aglio e Olio, hailing from Naples. The introduction of roasted nuts adds a modern textural contrast that respects the elegant simplicity and balance of the original peasant dish.
