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Linguine with Walnuts, Parsley and Garlic Oil Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Linguine with Walnuts, Parsley and Garlic Oil Sauce

Linguine with Walnuts, Parsley and Garlic Oil Sauce
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

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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

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.

Ingredients

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 anchovy fillets, chopped
  • 1/2 tsp hot pepper flakes
  • 1 cup finely chopped fresh parsley
  • 1/2 cup walnuts, coarsely chopped
  • 12 oz 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

Source : Canadian Living Magazine: May 2007

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