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More Marcona Recipes

Michael Herschman


Simple pleasures often come in the form of simple ingredients: pungent garlic, salty anchovies, fresh herbs and crunchy Marcona almonds. By keeping the components of this pesto in coarse form, Chef Michael Herschman invites the diner to experience the texture and the depth of flavor each ingredient brings to the plate.

4 white anchovies packed in olive oil (do not drain)

1 cup finely sliced garlic cloves

1 cup coarsely crushed Marcona almonds

1/4 cup heavy cream

1 cup coarsely chopped flat-leaf parsley

1/2 cup basil, sliced into thin ribbons

1 pound good quality linguine

1 cup shredded Pecorino or Parmesan cheese

Juice of 2 fresh lemons

  1. Heat a large, non-reactive saute pan (do not use non-stick cookware) over medium heat.
  2. Add the anchovies and the olive oil and the garlic and sweat for about 10 minutes, stirring occasionally.
  3. When garlic is soft, use the back of a wooden spoon to mash it into the anchovies to create a rough paste.
  4. Add the Marcona almonds and lightly saute for another minute.
  5. Add the heavy cream and bring to a gentle boil.
  6. Fold in the parsley and basil.
  7. Add the cooked pasta and toss gently until the pasta has soaked up some of the sauce.
  8. Season with salt and pepper to taste.

Divide between four warm dinner plates and sprinkle with fresh lemon juice and freshly grated cheese.

WINE PAIRING: “This dish allows for a large degree of personal preference, but my own would be a lighter-bodied red with a hint of earthiness to accompany the subtle brine of anchovy. A fine burgundy will serve you well but if you’ve not tried a Montaribaldi’s Barbera d'Alba (Barbaresco wine region, Italy), this might be a good time to do so. It has lingering aromas of plums and dried cherry and a flavor of dusted black fruit. However, its medium body and moderate acidity keep it from becoming too heavy and overwhelming the food.”

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