Le Ann with Linen and Lavender recently shared this recipe for Spaghetti Alla Fornaia, and being the pasta lovers that we are... I knew I had to try this one. It did not disappoint.
11/2 cups walnuts
3 garlic cloves
1/2 cup extra virgin olive oil
3 oz. fine dry bread crumbs
1 lb. 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 quarts 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 olive oil and the nut sauce to the spaghetti and toss well. Sprinkle with the parsley and serve immediately.
This is a good tip from Le Ann...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.
Mary Lynn.. I hope you are reading today....this is for you. She tried a recent recipe that we shared with brown butter, walnuts and sage and said that the walnuts were bitter.
I love these cool evenings...
Think we'll invite a couple of friends...
It's your turn. Let's talk!
Images via Linen and Lavender, Coco + Kelley, Under Spanish Moss,