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CATEGORY CUISINE TAG YIELD
Grains, Dairy Pittsburgh Pasta 4 Servings

INGREDIENTS

1/2 lb Linguine
2 oz Olive oil
4 oz Clarified butter
1 Clove garlic; minced
1/4 ts Oregano
1/4 ts Basil
1/2 ts Salt
1/2 c Walnut halves
1/3 c White raisins
9 oz Grated Romano cheese
1/3 c Italian-seasoned bread crumbs
Freshly ground black pepper to taste

INSTRUCTIONS

1. Place pasta in boiling salt water with 1 TSP. oil.
2. Bring back to boil. Cook al dente, 8-10 minutes -- test after 8 minutes,
continue cooking if too bitey. When done, strain in colander & rinse under
hot water.
3. When pasta has been cooking about 4 minutes, start sauce: pour oil &
butter into saute pan over medium or low heat.
4. When small bubbles appear, add garlic, oregano, basil, salt, walnuts &
raisins. Stir with long-handled spoon until well-blended & hot.
5. Remove from heat while straining linguine.
6. When pasta is well-drained, return sauce to low heat & add drained
pasta.
7. Toss with fork & TBS. until sauce covers pasta.
8. Add 1/2 cheese & 1/2 bread crumbs & toss. Add remaining cheese & bread.
Toss again.
9. Dish into 6-8 inch plates. Top with additional grated cheese & freshly
ground black pepper to taste.
DON LUIGIS
BEULAH RD, PITTSBURGH   WINE:
BORGOGNO BAROLO
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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