Recipe - Vermicelli With Shellfish

2 Cloves garlic; peeled
One fourth cup Olive oil
1 cup Walnuts; finely chopped
Coarse salt to taste
1 pound Vermicelli or spaghetti
2 tablespoon Chopped fresh parsley or
basil
Freshly ground pepper; to
taste
One fourth cup Freshly grated perocino
romano

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 One half 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 MCRecipe Digest V1 #692 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997