Linguini With Walnut Sauce

• 1 lb linguine
• 14 cup extra virgin olive oil
• 1 cup walnuts, finely chopped
• 12 cup Italian seasoned breadcrumbs, DIVIDED
• 3 garlic cloves, thinly sliced
• 12 cup Italian parsley, chopped
• 12 cup pecorino romano cheese, freshly grated
• 12 teaspoon salt
• 12 teaspoon pepper

1. Boil at least 6 quarts of salted water and cook linguini according to package directions until al dente.
2. Meanwhile, heat the olive oil over a medium high flame until hot but not smoking, and lightly toast the walnuts, 1/4 cup of the breadcrumbs, and the garlic.
3. When linguini is nearly finished, remove 1/2 cup of the boiling water and add to the walnut mixture.
4. Drain linguini and add to walnut mixture, cooking over medium flame for 2 minutes, stirring to coat.
5. Add the parsley and grated cheese, stir, and then place in a pasta bowl.
6. Season with salt and freshly ground pepper.
7. Garnish with remaining 1/4 cup of bread crumbs.

linguine, extra virgin olive oil, walnuts, italian seasoned breadcrumbs, garlic, italian parsley, pecorino romano cheese, salt, pepper

Taken from www.food.com/recipe/linguini-with-walnut-sauce-133355 (may not work)