Recipe - Linguine Liguria

One half pound Linguine
2 ounce Olive oil
4 ounce Clarified butter
1 Clove garlic; minced
One fourth teaspoon Oregano
One fourth teaspoon Basil
One half teaspoon Salt
One half cup Walnut halves
1/3 cup White raisins
9 ounce Grated Romano cheese
1/3 cup Italianseasoned bread
crumbs
Freshly ground black pepper
to taste

1. Place pasta in boiling salt water with 1 TSP. oil.

2. Bring back to boil. Cook al dente, 810 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 longhandled spoon until wellblended & hot.

5. Remove from heat while straining linguine.

6. When pasta is welldrained, return sauce to low heat & add drained
pasta.

7. Toss with fork & TBS. until sauce covers pasta.

8. Add One half cheese & One half bread crumbs & toss. Add remaining cheese & bread.
Toss again.

9. Dish into 68 inch plates. Top with additional grated cheese & freshly
ground black pepper to taste.

DON LUIGIS

BEULAH RD, PITTSBURGH WINE:

BORGOGNO BAROLO

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.