Bring a pot of water to a boil. Heat a skillet. Add almonds, cook until golden. Transfer to a cutting board, let cool, then chop. In same skillet, heat 3 tbs oil. Add breadcrumbs, cook until golden. Transfer to a plate, let cool. In a bowl, combine nuts, breadcrumbs, and parsley. IN same skillet, heat 5 tbs oil. Add anchovies, stir until melted into oil. Add garlic, capers, and red pepper. Let anchovy sauce simmer. SALT boiling water, cook pasta until al dente. Drain pasta, reserving 1 cup pasta cooking water. Off heat, stir cooking water into anchovy sauce, toss with pasta. Add 2/3 breadcrumb almond mixture. Toss until pasta absorbs sauce. Transfer pasta to a dish, top with remaining breadcrumb almond mixture.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (20%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 10.5mg||3 %|
|Sodium 636.9mg||22 %|
|Potassium 635.8mg||17 %|
|Total Carbohydrate 131.8g||39 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 123g|
|Protein 29.5g||42 %|
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Calories per serving: 813
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