Linguine alle Noci

By LeeBoruchow

Linguine in a walnut sauce - big bang for your buck flavor compared to the simplicity of the dish.

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup toasted hard bread crumbs
• 1 cup walnuts, roughly chopped
• 1 tablespoon chile flakes
• 1 lb linguine
• 1 bunch Italian parsley, roughly chopped to yield 1/4 cup
• 1/2 cup freshly grated caciocavallo

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to boil.

In a frying pan, heat oil over medium heat until smoking. Add the garlic and cook until light golden brown, about 2 to 3 minutes. Add the bread crumbs, walnuts and chile flakes and cook about 3 to 4 minutes. Remove from heat and set aside.

Drop the pasta into the boiling water and cook according to the package instructions, until 1 minute short of al dente. Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture. Drain the pasta and pour into the pan with the walnut mixture. Place the pan over medium heat and continue cooking the pasta with the walnut mixture until another 1 minute. Add the parsley and grated cheese, stir through, pour into a heated bowl, and serve immediately with the remaining breadcrumbs.