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| Spaghetti Alla Fornaia "Baker's Spaghetti" from Livorno |
Any easy, satisfying recipe to pull together on an autumn evening. Open a bottle of wine and you have a meal. Add a baked goat cheese if you are really hungry. Buon appetito!
(Serves 6)
1 1/2 cups (5 oz/150 g) walnuts
1 1/2 cups (5 oz/150 g) walnuts
3 garlic cloves
1/2 cup (4 fl oz/120 ml) extra virgin olive oil
3 oz (90 g) fine dry bread crumbs
salt
1 lb (450 g) spaghetti
1 tablespoon chopped fresh flat-leaf (Italian) parsley
- Chop the nuts and garlic finely with a knife.
- In a skillet over low heat, warm half of the olive oil. Add the nuts, garlic and bread crumbs and fry until the garlic is just golden, about 5 minutes. Season to taste with salt.
- Meanwhile, in a saucepan, bring at least 6 qt (6 l) salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes. Drain and tip into a warm serving bowl.
- Add the remaining 1/4 cup (2 fl oz /60 ml) olive oil and the nut sauce to the spaghetti and toss well. Sprinkle with the parsley and serve immediately.
Note: If you use very fresh walnuts and the inner skin is still pale, it must be removed because it will be bitter. If the skin is brown, it may be left on.
above image and recipe:
For warmed baked goat cheese (yum!) visit:
image via
David Lebovitz
"Living the Sweet Life in Paris"
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| linenandlavender.blogspot.com |
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