Conventual spaghetti is a tasty meatless first course, perfect for Christmas Eve, easy and quick to prepare.
It is a reinterpretation of underground spaghetti, a traditional Christmas Eve dish from the Amalfi coast, created by Chef Donatantonio, with few, simple, poor ingredients (hence the name “conventual”, from the convent), but very tasty.
Read how to make conventual spaghetti with the quick and easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 14 oz thick spaghetti (or thick vermicelli or spaghetti)
- 4 salted anchovies
- 8 walnut kernels
- 3 oz Pecorino cheese (grated)
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
Preparation of Conventual Spaghetti
Bring a pot of water to boil for the pasta.
Coarsely chop the walnuts.
Also chop the garlic clove after peeling it.
Break the anchovies into pieces and remove any bones.Heat four tablespoons of extra virgin olive oil in a large pan or wok.
Add the chopped garlic, let it brown, then add the anchovies.
Let them melt and add some chopped parsley and a ladle of pasta cooking water.Cook the pasta al dente in the salted boiling water, add it to the pan, and away from the heat, add the grated Pecorino cheese and chopped walnuts and mix thoroughly.
Serve immediately, piping hot, your conventual spaghetti, adding some more parsley, a few walnuts, and some grated cheese if desired.
Notes
Also visit the collection of recipes Fish First Courses for Christmas Eve with lots of easy and tasty ideas: you can find it by clicking HERE.
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