| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; peeled |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Walnuts; finely chopped |
|
|
Coarse salt to taste |
| 1 |
lb |
Vermicelli or spaghetti |
| 2 |
tb |
Chopped fresh parsley or basil |
|
|
Freshly ground pepper; to taste |
| 1/4 |
c |
Freshly grated perocino romano |
INSTRUCTIONS
In a large skillet over medium low heat, cook the garlic in olive oil until
golden. Remove garlic from the pan. Add the walnuts and cook, stirring
until lightly toasted, about 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add salt and the pasta.
Cook, stirring frequently, until the vermicelli is al dente, tender yet
firm to the bite.
Drain the vermicelli, reserving 1/2 cup of the cooking water. In a large
serving bowl, toss the vermicelli with the nuts and just enough cooking
water to keep it moist. Add the parsley, if using, and sprinkle generously
with pepper.
Add cheese and toss again. Serve immediately.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8921 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997
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