"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Linguine with Walnuts and Capers Recipe

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This recipe for Linguine with Walnuts and Capers, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schnell
Added: Tuesday, July 10, 2007


1 pound linguini
1 cup walnuts, finely chopped
cup olive oil
3 cloves crushed garlic
3 TBS capers
2 TBS parsley chopped
6 ounces anchovies chopped
Salt and pepper to taste

- Cook pasta until al dente reserve 1 cup of cooking liquid
- Heat the oil over a low flame add the garlic and let cook one minute
- Add nuts, and capers and cook for two minutes until garlic is golden brown
- Add rest of the oil, parsley, salt, and pepper and bring to a boil
- Let simmer 5 minutes
- Remove from the heat and add anchovies to the sauce
- Stir in anchovies well and add the sauce to the warm pasta
- Add cooking liquid from pasta if dry




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