Garlic Pasta
INGREDIENTS:
3/4 c Each almonds and walnuts
1/3 c Olive oil
4 Cloves of garlic, at least
Anchovies
1 c Raisins
Parmesan cheese
Parsley
Enough pasta for four people
3/4 c Each almonds and walnuts
1/3 c Olive oil
4 Cloves of garlic, at least
Anchovies
1 c Raisins
Parmesan cheese
Parsley
Enough pasta for four people
Put the water on to boil.
Coarsely chop the nuts. Chop the parsley.
Chop and saute the garlic in the olive oil (use a skillet or fryer or whatever big enough to hold the pasta and all the stuff...) on a medium heat.
Before the garlic gets too brown (say, 5 min.), add the nuts and stir them up with the garlic. Cook for 10 min. or until the nuts have darkened and it smells _good_!
[Add the pasta to the water (when it's boiling) and cook it until it's _al_dente_: it will cook a little bit when it's added to the "sauce"]
Add the raisins and anchovies and cook for another 5 min. on a med. low heat.
Add cooked and drained pasta to the pan, and stir everything up. Sprinkle on parmesan.
Serve sprinkled liberally with the parsley.
Coarsely chop the nuts. Chop the parsley.
Chop and saute the garlic in the olive oil (use a skillet or fryer or whatever big enough to hold the pasta and all the stuff...) on a medium heat.
Before the garlic gets too brown (say, 5 min.), add the nuts and stir them up with the garlic. Cook for 10 min. or until the nuts have darkened and it smells _good_!
[Add the pasta to the water (when it's boiling) and cook it until it's _al_dente_: it will cook a little bit when it's added to the "sauce"]
Add the raisins and anchovies and cook for another 5 min. on a med. low heat.
Add cooked and drained pasta to the pan, and stir everything up. Sprinkle on parmesan.
Serve sprinkled liberally with the parsley.