Yield: 4 servings
|2 tablespoons||Olive oil|
|1¼ cup||Shelled walnuts|
|4 larges||Garlic cloves, minced|
|½ cup||Grated Parmesan cheese|
|Plus extra for sprinkling|
|⅓ cup||Basil leaves, minced|
|⅓ cup||Parsley leaves, minced|
|3 tablespoons||Heavy cream|
|½ teaspoon||Salt plus extra|
|For cooking water|
|1 pounds||Dried linguine|
1. Heat butter in large cast-iron skillet over medium heat until it begins to brown, 4-5 min. Add oil and walnuts; cook, stirring frequently, until walnuts are fragrant and begin to brown, 3-4 min.
Add garlic and cook until softened, about 1 min more. Remove skillet from heat; stir in cheese, basil, parsley, cream, salt and pepper.
2. Meanwhile, cook linguine in large pot of boiling salted water until al dente. Drain, reserving ½ cup cooking water.
3. Toss reserved sauce and pasta together, adding just enough cooking water to moisten the dish. Serve with additional Parmesan cheese.
Submitted By DIANE LAZARUS On 12-27-95