| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Each almonds and walnuts |
| 1/3 | c | Olive oil |
| 4 | Cloves of garlic, at least | |
| Anchovies | ||
| 1 | c | Raisins |
| Parmesan cheese | ||
| Parsley | ||
| Enough pasta for four people |
INSTRUCTIONS
Put the water on to boil. Coarsely chop the nuts. Chop the parsley. Chop and saute the garlic in the olive oil (use a skillet or fryer or whatever big enough to hold the pasta and all the stuff...) on a medium heat. Before the garlic gets too brown (say, 5 min.), add the nuts and stir them up with the garlic. Cook for 10 min. or until the nuts have darkened and it smells _good_! [Add the pasta to the water (when it's boiling) and cook it until it's _al_dente_: it will cook a little bit when it's added to the "sauce"] Add the raisins and anchovies and cook for another 5 min. on a med. low heat. Add cooked and drained pasta to the pan, and stir everything up. Sprinkle on parmesan. Serve sprinkled liberally with the parsley. Posted to rec.food.recipes by cyn@odin.mda.uth.tmc.edu (Cyndi Smith) on 1994, .
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