| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Ligurian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Black Ligurian olives; pitted, to yield 1 cup |
| 1/4 |
c |
Fresh basil leaves; tightly packed |
| 1/4 |
c |
Pine nuts |
| 3/4 |
c |
Ligurian extra virgin olive oil |
| 1 |
lb |
Linguine; (DeCecco or Basilica brand) |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons of salt.
Place pitted olives, basil, pine nuts and olive oil in a food processor and
blend until smooth. Remove and place in a 12 to 14inch saute pan off of
heat. Drop linguine into boiling water and cook according to instructions
until just al dente. Drain linguine well in colander and pour into pan with
sauce. Place pan over medium heat and toss gently to coat. Serve
immediately with grated cheese on the side.
Yield: 4 as first course
Recipe by: MEDITERRANEAN MARIO #ME1A01
Posted to MC-Recipe Digest V1 #989 by Sue <suechef@sover.net> on Jan 07,
1998
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