SERVES 4
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1⁄2 cup hazelnuts
Salt and freshly cracked pepper
1 large bunch parsley, minced (about 11⁄4 cups)
2 cups (about 10 ounces) roughly chopped Castelvetrano olives
2 large lemons, grated zest and juice
1⁄2 cup extra-virgin olive oil plus 2 tablespoons, plus more for drizzling
Kosher salt
1 pound gemelli pasta
3 large cloves garlic
1 to 2 anchovy fillets, depending on your taste
1 cup grated ricotta salata, plus shaved ricotta salata for serving
1⁄4 teaspoon minced habanero chile, for serving
Aleppo pepper, for serving