Linguine liguria

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.




From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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