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A recipe from "The Dowry Cookbook" by Cynthia Salvato
- 3/4 cup olive oil
- 5 cloves garlic, minced
- 3-5 inches anchovy filets
- 1/2 cup walnuts, roughly chopped
- 1/3 cup pine nuts, lightly toasted
- 1/2 cup dark raisins
- 1/8 teaspoon crushed red pepper
- pinch black pepper
- 5 tablespoons fresh parsley, chopped
- 1 pound vermicelli
In a heavy skillet, heat the oil slowly. Add the garlic and anchovies; sauté over low heat for 3 to 4 minutes; be careful not to burn the garlic. Stir with a wooden spoon; the anchovies and garlic should be evenly distributed.
Add the nuts, raisins, pepper and parsley.
Simmer on low heat for 4 to 5 minutes; cover and remove from the heat. Cook the pasta according to package directions. Transfer the pasta into a warm serving bowl add the Foriana mixture to the pasta and toss.
Serves 4
© Copyright 2006-2008 Cynthia J. Salvato and RIMarketTours.com. All rights reserved.
RI Market Tours • PO Box 19272 • Johnston, RI 02919
Market Tours of Historic Federal Hill in Providence, Rhode Island • Farm Tours w/ Cooking Class
Questions? Call Cindy Salvato at (401) 934-2149 or e-mail her at Cindy@RIMarketTours.com
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