Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Linguine |
| 2 ounces | Olive oil |
| 4 ounces | Clarified butter |
| 1 \N | Clove garlic; minced |
| ¼ teaspoon | Oregano |
| ¼ teaspoon | Basil |
| ½ teaspoon | Salt |
| ½ cup | Walnut halves |
| ⅓ cup | White raisins |
| 9 ounces | Grated Romano cheese |
| ⅓ cup | Italian-seasoned bread crumbs |
| \N \N | Freshly ground black pepper to taste |
1. Place pasta in boiling salt water with 1 TSP. oil.
2. Bring back to boil. Cook al dente, 8-10 minutes -- test after 8 minutes, continue cooking if too bitey. When done, strain in colander & rinse under hot water.
3. When pasta has been cooking about 4 minutes, start sauce: pour oil & butter into saute pan over medium or low heat.
4. When small bubbles appear, add garlic, oregano, basil, salt, walnuts & raisins. Stir with long-handled spoon until well-blended & hot.
5. Remove from heat while straining linguine.
6. When pasta is well-drained, return sauce to low heat & add drained pasta.
7. Toss with fork & TBS. until sauce covers pasta.
8. Add ½ cheese & ½ bread crumbs & toss. Add remaining cheese & bread.
Toss again.
9. Dish into 6-8 inch plates. Top with additional grated cheese & freshly ground black pepper to taste.
DON LUIGIS
BEULAH RD, PITTSBURGH WINE:
BORGOGNO BAROLO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .