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WALNUT, GARLIC, PARSLEY AND HOT PEPPER WITH PASTA

WALNUT SAUCE

Spaghetti con le noci

Abruzzi - Molise
Preparation - Easy
Serves 4

3 cloves garlic, crushed (more or less to taste)
3/4 lb shelled walnuts, finely chopped (use food processor)
3/4 cup fresh parsley, finely chopped
Peperoncino, a tiny bit or some chili flakes
1/2-cup extra virgin olive oil
Salt and freshly ground black pepper
1 lb spaghetti
Water

Cook the pasta.
Meanwhile, chop the walnuts in a food processor.
Place olive oil in a bowl large enough to hold the pasta.
Add the walnuts, parsley, and peperoncino blending thoroughly with the olive oil.
Drain pasta when done reserving 1/4 cup hot pasta water.
Place drained pasta in a warm bowl.
Add the sauce and mix well.
Add a tablespoon or two of the pasta water for a moisten pasta.

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