Recipe: Claire's Corner Copia Linguine with Extra-Virgin Olive Oil, Garlic and Walnuts

LINGUINE WITH EXTRA-VIRGIN OLIVE OIL, GARLIC AND WALNUTS

"This delicious yet simple twist on an old standard introduces a walnuts for a rich, flavorful addition. The garlic is countered by the light lemon zest--a wonderful dish on its own, but light enough to serve as a side."

1 pound linguine, uncooked
1/2 cup extra-virgin olive oil
12 large cloves garlic, thinly sliced
1 teaspoon crushed red pepper
1/4 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup chopped walnuts
Salt and pepper
1 tablespoon freshly grated lemon zest
Freshly grated Parmesan cheese (optional, for serving)

Cook the pasta according to package directions, reserving 1/2 of cooking liquid before draining.

Meanwhile, heat the olive oil in a large skillet over low-medium heat. Add the garlic and crushed red pepper. Cook for 5 minutes, stirring occasionally, until the garlic is softened and golden brown.

Add the parsley, reserved cooking liquid from the pasta, and walnuts. Continue cooking for 5 minutes, stirring occasionally.

Sprinkle with salt and pepper. Add the cooked linguine to the skillet. Mix well, using tongs to turn the pasta to coat evenly. Sprinkle with lemon zest. Toss again. Taste for seasonings.

Turn into a serving bowl. Serve immediately. Pass the grated Parmesan cheese, if using.

Makes 4 to 6 servings
Source: Claire's Classic American Vegetarian Cooking by Claire Criscuolo