Linguine with Walnuts: Linguine alle Noci

1. 1

   Bring 8 quarts of water to a boil and add 2 tablespoons salt.

2. 2

   In a 14 to 16-inch frying pan, heat oil over medium heat until smoking.

3. 3

   Add the garlic and cook until light golden brown, about 2 to 3 minutes.

4. 4

   Add the bread crumbs, walnuts and chile flakes and cook until lightly toasted, about 3 to 4 minutes.

5. 5

   Remove from heat and set aside.

6. 6

   Drop the pasta into the boiling water and cook according to the package instructions, until 1 minute short of al dente.

7. 7

   Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture.

8. 8

   Drain the pasta in a colander and pour the pasta into the pan with the walnut mixture.

9. 9

   Place the pan over medium heat and continue cooking the pasta with the walnut mixture until the bucatini are tightly dressed with the condiment, about 1 minute.

10. 10

    Add the parsley and grated cheese, stir through, pour into a heated bowl, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.