Vermicelli With Walnuts And Garlic

Recipe Ingredients

2		Garlic cloves - peeled
1/4 cup	59ml	Olive oil
1 cup	146g / 5.1oz	Walnuts - finely chopped
		Coarse salt - to taste
1 lb	454g / 16oz	Vermicelli or spaghetti
2 tablespoons	30ml	Chopped fresh parsley or basil
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Freshly-grated perocino romano

Recipe 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Michele Scicolone, A Fresh Taste of Italy - From the TV FOOD NETWORK - (Show # CL-8921)

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