| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | pk | Fresh spinach linguini (enough for 2) |
| 3 | Cloves garlic (up to 4) | |
| 1/4 | ts | Salt (up to 1/2) |
| Olive oil | ||
| 1 | sm | Handful slivered, unsalted almonds |
| 1 | sm | Handful sundried tomatoes |
| Freshly ground pepper | ||
| Parmesan |
INSTRUCTIONS
Cook the linguini according to package directions. Blanch the sundried tomatoes to soften & help get rid of some of the salt. Slice them in halves or quarters. Pound the garlic with the salt in a mortar & pestal. Saute the garlic & almonds in olive oil. Toss in the linguini & sundried tomatoes. Just heat them through. Add freshly ground pepper to taste & serve with a bit of parmesan on top, if desired. Great with a caesar salad, bread & glass of red wine. Posted to rec.food.recipes by Alisa Norvelle <NORVELLE@uga.cc.uga.edu> on Feb 15, 1995.
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