Linguine Liguria Recipe - Cooking Index
Linguine Liguria Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Linguine |
| 2 oz | 56g | Olive oil |
| 4 oz | 113g | Clarified butter |
| 1 | Garlic - minced | |
| 1/4 teaspoon | 1.3ml | Oregano |
| 1/4 teaspoon | 1.3ml | Basil |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 73g / 2.6oz | Walnut halves |
| 1/3 cup | 53g / 1.9oz | White raisins |
| 9 oz | 255g | Grated romano cheese |
| 1/3 cup | 78ml | Italian-seasoned 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, 8-10 minutes -- test after 8 minutes, continue cooking if too bitey. When done, strain in colander and rinse under hot water.
3. When pasta has been cooking about 4 minutes, start sauce: pour oil and butter into sauteepan over medium or low heat.
4. When small bubbles appear, add garlic, oregano, basil, salt, walnuts and raisins. Stir with long-handled spoon until well-blended and hot.
5. Remove from heat while straining linguine.
6. When pasta is well-drained, return sauce to low heat and add drained pasta.
7. Toss with fork and TBS. until sauce covers pasta.
8. Add 1/2 cheese and 1/2 bread crumbs and toss. Add remaining cheese and bread. Toss again.
9. Dish into 6-8 inch plates. Top with additional grated cheese and freshly ground black pepper to taste.
Source:
Don Luigis
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