WALNUT AND GARLIC SAUCE
1 1/4 cups walnut pieces
7 tablespoons extra-virgin olive oil
2 garlic cloves
3/4 cup white bread crumbs
1/2 teaspoon salt
freshly-ground black pepper (to taste)
1 pound spaghetti or other long, thin pasta
1 tablespoon chopped fresh parsley (for garnish)
Chop the walnuts into small pieces, removing the bitter membrane if the nuts are freshly shelled.
Warm 6 tablespoons of the oil in a sauce pan, add the walnuts, garlic, and bread crumbs, and saute gently, stirring constantly, until the garlic is golden brown. Season to taste with salt and pepper.
While the sauce is being prepared, cook the pasta in boiling salted water until al dente.
Drain pasta, tip into a pre-warmed serving dish, and mix thoroughly with the remaining oil and the walnut and garlic sauce. Sprinkle with parsley and serve.
Note from source: "Alla fornaia" is how the Italians describe this recipe, which means "in baker's style." This distinctive sauce is eaten with long pasta such as spaghetti.
Servings: 4
Source: The Pasta Bible by Christian Teubner, Silvia Rizzi, and Tan Lee Leng
1 1/4 cups walnut pieces
7 tablespoons extra-virgin olive oil
2 garlic cloves
3/4 cup white bread crumbs
1/2 teaspoon salt
freshly-ground black pepper (to taste)
1 pound spaghetti or other long, thin pasta
1 tablespoon chopped fresh parsley (for garnish)
Chop the walnuts into small pieces, removing the bitter membrane if the nuts are freshly shelled.
Warm 6 tablespoons of the oil in a sauce pan, add the walnuts, garlic, and bread crumbs, and saute gently, stirring constantly, until the garlic is golden brown. Season to taste with salt and pepper.
While the sauce is being prepared, cook the pasta in boiling salted water until al dente.
Drain pasta, tip into a pre-warmed serving dish, and mix thoroughly with the remaining oil and the walnut and garlic sauce. Sprinkle with parsley and serve.
Note from source: "Alla fornaia" is how the Italians describe this recipe, which means "in baker's style." This distinctive sauce is eaten with long pasta such as spaghetti.
Servings: 4
Source: The Pasta Bible by Christian Teubner, Silvia Rizzi, and Tan Lee Leng
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