Recipe By : Cooking Live Show #CL8921
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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2 cloves garlic -- peeled
1/4 cup olive oil
1 cup walnuts -- finely chopped
coarse salt to taste
1 pound vermicelli or spaghetti
2 tablespoons chopped fresh parsley or basil
freshly ground pepper -- to taste
1/4 cup freshly grated perocino romano
In a large skillet over medium low heat, cook the garlic in olive oil
until golden. Remove garlic from the pan. Add the walnuts and cook,
stirring until lightly toasted, about 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add salt and the
pasta. Cook, stirring frequently, until the vermicelli is al dente,
tender yet firm to the bite.
Drain the vermicelli, reserving 1/2 cup of the cooking water. In a
large serving bowl, toss the vermicelli with the nuts and just enough
cooking water to keep it moist. Add the parsley, if using, and
sprinkle generously with pepper.
