The amazing use of walnuts with pasta produces outstanding results.

Baker's Spaghetti
Recipe type: Pasta
Serves: 6
  • 1 1/2 Cups walnuts
  • 3 cloves garlic
  • 1/2 Cup extra virgin olive oil
  • 3 ounces fine dry bread crumbs
  • salt
  • 1 pound spaghetti
  • 1 Tablespoon chopped fresh flat-leaf Italian parsley
  1. Chop the nuts and garlic finely with a knife.
  2. In a skillet over low heat, warm half of the olive oil. Add the nuts, garlic, and bread crumbs and fry until garlic is just golden, about 5 minutes. Season to taste with salt.
  3. Meanwhile, in a saucepan, bring salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes. Drain and tip into a warm serving bowl.
  4. 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 recipe serves 6.

Comments: 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.

Recipe Source: TUSCANY THE BEAUTIFUL COOKBOOK by Lorenza De' Medici

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