Preparation:
Chop the walnuts into small pieces, removing the bitter membrane if the nuts are freshly shelled. Warm 6 tablespoons of the oil in a sauce pan, add the walnuts, garlic, and bread crumbs, and sauté gently, stirring constantly, until the garlic is golden brown. season to taste with salt and pepper.
while the sauce is being prepared, cook the pasta in boiling salted water until al dente. Drain, tip into a pre-warmed serving dish, and mix thoroughly with the remaining oil and the walnut and garlic sauce. Sprinkle with parsley and serve.
Comments: "Alla fornaia" is how the Italians describe this recipe, which means "in baker's style." This distinctive sauce is eaten with long pasta such as spaghetti |
