Spaghetti with Walnut Parsley Sauce
|Extra virgin olive oil/Regular olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Walnut halves||1⁄2 Cup (8 tbs)|
|Loosely packed chopped fresh flat-leafed parsley||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Thin spaghetti||1⁄2 Pound, cooked according to package directions|
In a small skillet, saute the garlic in the oil over very low heat until the garlic is barely golden but not brown, about 5 minutes.
Stir in the walnuts, parsley, and both kinds of pepper.
The sauce can be prepared ahead and kept at room temperature for 2 hours.
While the pasta is cooking, dip out 1/4 cup of the cooking water and add it to the sauce.
Toss the cooked spaghetti with the sauce, saving a few walnuts for the top.