Orecchiette Pasta with Olives

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   1.

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   Finely chop the olives, ONE clove of garlic and nuts.

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   Set aside.

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   2.

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   Place the butter, the remaining 1 clove of crushed garlic and the chopped chili pepper into a large saute pan over low heat.

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   Allow butter to melt and flavor itself with the garlic and chili pepper.

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   Discard garlic and chili pepper once butter has been adequately infused with flavors.

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   Add the breadcrumbs to the butter and mix well to combine.

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   3.

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    Place the chopped olive, garlic and nuts mixture into the butter.

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    Add the white wine and saute over medium heat for approximately 8-10 minutes.

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    4.

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    WHILE the olive mixture is cooking, place a large pot of generously salted water on to boil.

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    When water is boiling add the pasta and cook until al dente.

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    Reserve some of the pasta water in case needed.

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    Drain pasta when al dente.

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    5.

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    WHILE the pasta is cooking, add the cream and marjoram to the olive mixture and continue cooking on low heat.

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    Check for seasoning.

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    Add salt if necessary.

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    Cook for just a few more minutes and remove from heat.

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    6.

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    When pasta is ready add pasta to olive mixture and stir well to combine.

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    If mixture is too thick, add some of the pasta water until its at your desired consistency.

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    Garnish with Parmigiano Reggiano if desired.

No additional tips available.