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  Linguine con la Salsa Della Noce

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(Linguine with Walnut Sauce)

Perfect for a cold winter night, this recipe is adapted from a family favorite of Marie Taraska’s (a member of the Italian American Society in central Illinois).

When her five children are home for Christmas Eve, this dish is always on the table as it has been passed down through the generations.  Marie still buys her grandmother’s favorite brand of Romano cheese from a small store in South Philadelphia.

3 tbs. olive oil

4-5 cloves garlic, minced

1 cup walnuts, finely chopped

1 cup of water or white wine

Salt and pepper to taste

16 oz. linguine, cooked al dente

¼ cup chopped flat leaf Italian parsley

¼ cup chopped fresh basil

½ cup grated pecorino Romano cheese

Bring water to a boil, season with salt and boil the linguine until al dente (about 8-10 minutes).

Meanwhile, sauté the garlic and walnuts in the olive oil until toasty brown in a large sauté pan; season with salt and pepper.  Deglaze the pan with the water/wine and rapidly simmer to reduce the liquid (and concentrate the flavors) while the pasta cooks.

Drain and toss the pasta with the walnut sauce and finish by tossing with the herbs and cheese.   

Serves 6.

 
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