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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I found this recipe in Lorenza De' Medici's Tuscany The Beautiful Cookbook. I hope you enjoy it as much as my family does! Ingredients:
1 1/2 cups walnuts |
3 garlic cloves |
1/2 cup extra virgin olive oil |
3 ounces fine dry breadcrumbs |
salt |
1 lb spaghetti |
1 tablespoon chopped fresh flat-leaf parsley (italian) |
Directions:
1. Chop the nuts and garlic finely with a knife.
2. In a skillet over low heat, warm half of the olive oil. Add the nuts, garlic, and bread crumbs and fry until garlic is just golden, about 5 minutes. Season to taste with salt.
3. Meanwhile, in a saucepan, bring at least 6 quarts salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes. Drain and tip into a warm serving bowl.
4. Add the remaining 1/4 cup olive oil and the nut sauce to the spaghetti and toss well. Sprinkle with the parsley and serve immediately.
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