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Linguine Liguria



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Linguine Liguria

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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

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

Serves:

4 Servings
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