When I was a kid the wintery cold meant long days locked up in our basement whose walls were fodder for the imagination encouraging something, anything to make the longs days go by faster. Do you know how many adventures blankets and chairs can muster? We made forts, boats, cars and mansions that carried us away on the days it was either too cold or too wet to go outside. It’s hard to believe I’m now the one telling stories of not having this or doing without that when I was a kid. Of course, it was my mother who introduced me to that same dialog when I was a kid. Little did she know I wanted to grow up in that time where there were no cars, electronics, electricity and I remember how disappointed I was when I figured her for much older than she was or that I wasn’t well versed on how old or young technology actually was. I’ve always said I was born in the wrong era. But I’m sure if I had to deal with washing my clothes by hand I’d have a different mindset seeing how that is my least favorite chore to do and I don’t even actually do it with my hands. Funny how we romanticize the past in ways that are extremely selective. But I blame that on my the glass is half full nature and hope that my children inherited the same outlook. Will they remember that I dealt with unpleasant circumstances with a determination to focus on what I could change and made the best of what I had or will they remember that I didn’t always have dinner on the table and their clothes washed perfectly and to their liking? I never remembered a pasta dish like this being served on my table growing up and by the way this is a sophisticated sultry Linguine Alle noci that is perfectly suited for those of you who would like to change it up a bit, broaden your palate without delving into something too far out there. Mom may not have served something like this but she made the best pot roast I’ve ever had and I’ll never forget how it made me feel. I always knew the house would come alive with a pot roast fiesta after church services on Sunday and that’s what food does and that’s what we do when we cook for our family–make memories.
I never would have thought I’d ever enjoy pasta with walnuts but this is a dish I won’t soon forget. Sultry in the foodie kind of way is the only word that comes to mind when I try to describe its flavor. The lemon served well to cut the richness of the olive oil and cream. The contrasting flavors made me think I was noshing on something a little old Italian grandma made that only those true Italians eat among their families refusing to go mainstream with their secret family recipes.
Linguine Alle Noci or Walnut Pasta
By Published: December 7, 2011
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
A sultry luscious authentic Italian take on pasta that reminds me of an old recipe Italian grandmas refuse to share with anyone. It really is that good.
Ingredients
- 1/4 cup extra virgin olive oil
- 3 cloves garlic chopped
- 1/2 cup panco bread crumbs
- 1 cup roughly chopped walnuts
- 1 T. red pepper flakes
- 1/2 lb. cherry tomatoes
- 1/2 lb. linguine cooked
- 1/2 cup parsley chopped
- 1/2 cup grated parmesan cheese
- 1/2 tsp. salt
- 3 T. heavy cream
- 1 lemon juiced
Instructions
- Boil your pasta according to package. You can use angel hair pasta to make this very quick. I chose linguine. If you put the water on to boil right from the start this is still a fairly quick recipe.
In a large skillet place the olive oil. Saute’ the garlic and walnuts for one minute. Add the tomatoes. These will blister and explode so watch for the flying oil splatter. Saute for a minute and then add the bread crumbs. Let those toast for a bit but be careful not to burn it. If your sauce gets too dry just drizzle a little more olive oil. Now, add the cream and stir in the pasta. Mix thoroughly and then add the salt, lemon juice and parmesan cheese. Top with parsley and serve immediately. This will be a dryer pasta dish but when you let it set the pasta will absorb the sauce.See More
