Linguine with Walnuts, Parsley and Garlic Oil Sauce

Tested Till Perfect

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:

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%
    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

Source

Canadian Living Magazine: May 2007





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