Linguine with Walnuts, Parsley and Garlic Oil Sauce
This makes a fabulous appetizer pasta or accompaniment to grilled sausages or chicken. Frying the parsley gives it a mellow herbal taste without the harshness of raw parsley. Sprinkle with Parmesan cheese, if desired.
Servings: 6 to 8
Ingredients:
Linguine with Walnuts, Parsley and Garlic Oil Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 258 |
| pro | 7 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 34 g |
| fibre | 3 g |
| chol | 1 mg |
| sodium | 200 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 17% |
| vit A | 7% |
| vit C | 15% |
| folate | 47% |
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3 tbsp (50 mL) extra-virgin olive oil
4 cloves garlic, thinly sliced
2 anchovy fillets, chopped
1/2 tsp (2 mL) hot pepper flakes
1 cup (250 mL) finely chopped fresh parsley
1/2 cup (125 mL) walnuts, coarsely chopped
12 oz (375 g) linguine
Preparation:
In large shallow saucepan, heat oil over medium heat; fry garlic, anchovies and hot pepper flakes, stirring occasionally, until aromatic, about 4 minutes.
Add parsley and walnuts; cook, stirring to coat, for 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 1 cup (250 mL) pasta water.
Add parsley mixture and reserved water; toss to coat
Add parsley and walnuts; cook, stirring to coat, for 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 1 cup (250 mL) pasta water.
Add parsley mixture and reserved water; toss to coat
Source
Canadian Living Magazine: May 2007
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