| 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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