Bigoli With Walnuts

Preparation:

Preparation: While the water for the pasta is boiling, brown the garlic clove in the oil in a pan; remove it and put the walnut kernels in it; cook them over medium heat for 3-4 minutes taking care not to burn them; add the anchovy and dissolve it. Cook the bigoli al dente, drain them keeping a little water and stir them in the sauce adding the parsley.