Garlicky Spaghetti with Artichokes and Hazelnuts

Name: Garlicky Spaghetti with Artichokes and Hazelnuts
Yield: Serves 4
Ingredients: 2 tablespoons plus 1/2 teaspoon, minced garlic; 1/4 cup, extra-virgin olive oil; 1 1/2 teaspoons, fennel seeds, coarsely ground; 1/4 teaspoon, red pepper flakes; 1 pound, spaghetti; , Salt and pepper; 1 , (14-ounce) can artichoke hearts, chopped; 1 ounce, Parmesan, grated (1/2 cup), plus extra for serving; 1/2 cup, hazelnuts, toasted, skinned, and chopped; 1 tablespoon, lemon juice

Main Courses
Vegetables
Pasta
Weeknight

By Lan Lam ･ Appears in Cook's Illustrated March/April 2016

For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and then add a few pantry staples—all in the time it takes to boil spaghetti.

SERVES 4

TIME 1 hour

Garlicky Spaghetti with Artichokes and Hazelnuts

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