| 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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