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1995-09-27
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Newsgroups: rec.food.recipes
Path: uuneo.neosoft.com!newsfeed.rice.edu!hsdndev!ncar!uchinews!mort
From: Alisa Norvelle <NORVELLE@uga.cc.uga.edu>
Subject: Spinach Linguini with Sun Dried Tomatoes & Almonds
Message-ID: <950214.130130.EST.NORVELLE@UGA.CC.UGA.EDU>
Organization: University of Chicago -- Academic Information Technologies
Date: Wed, 15 Feb 1995 23:28:47 GMT
1 pkg fresh spinach linguini (enough for 2)
3-4 cloves garlic
1/4-1/2 tspn salt
olive oil
1 small handful slivered, unsalted almonds
1 small handful sundried tomatoes
freshly ground pepper
parmesan
Cook the linguini according to package directions. Blanch the sundried
tomatoes to soften & help get rid of some of the salt. Slice them in halves
or quarters. Pound the garlic with the salt in a mortar & pestal. Saute
the garlic & almonds in olive oil. Toss in the linguini & sundried tomatoes.
Just heat them through. Add freshly ground pepper to taste & serve with a
bit of parmesan on top, if desired.
Great with a caesar salad, bread & glass of red wine.