Linguine Liguria

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/2 pound linguine
2 ounces olive oil
4 ounces clarified butter
1 clove garlic -- minced
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon salt
1/2 cup walnut halves
1/3 cup white raisins
9 ounces grated romano cheese
1/3 cup italian-seasoned bread crumbs
1 teaspoon freshly ground black pepper
1/2 pound linguine
2 ounces olive oil
4 ounces clarified butter
1 clove garlic -- minced
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon salt
1/2 cup walnut halves
1/3 cup white raisins
9 ounces grated romano cheese
1/3 cup italian-seasoned bread crumbs
1 teaspoon freshly ground black pepper
 

Preparation:

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 sauté‚pan 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.