Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         linguine
   2      ounces        olive oil
   4      ounces        clarified butter
   1      clove         garlic -- minced
     1/4  teaspoon      oregano
     1/4  teaspoon      basil
     1/2  teaspoon      salt
     1/2  cup           walnut halves
     1/3  cup           white raisins
   9      ounces        grated romano cheese
     1/3  cup           italian-seasoned bread
                        crumbs
                        freshly ground black pepper
                        to taste

Preparation:

1. Place pasta in boiling salt water with 1 TSP. oil. 2. Bring back to boil. Cook al dente, 8-10 minutes -- test after 8 minutes, continue cooking if too bitey. When done, strain in colander and rinse under hot water. 3. When pasta has been cooking about 4 minutes, start sauce: pour oil and butter into sauté‚pan over medium or low heat. 4. When small bubbles appear, add garlic, oregano, basil, salt, walnuts and raisins. Stir with long-handled spoon until well-blended and hot. 5. Remove from heat while straining linguine. 6. When pasta is well-drained, return sauce to low heat and add drained pasta. 7. Toss with fork and TBS. until sauce covers pasta. 8. Add 1/2 cheese and 1/2 bread crumbs and toss. Add remaining cheese and bread. Toss again. 9. Dish into 6-8 inch plates. Top with additional grated cheese and freshly ground black pepper to taste.