Best 2 Linguine Alle Noci Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALSA DI NOCI



Salsa di Noci image

A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.

Provided by Marketchef

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 25m

Yield 4

Number Of Ingredients 14

3 cups water, or as needed
1 ½ cups walnuts
2 cloves garlic, peeled
1 pinch sea salt
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
½ cup extra-virgin olive oil
¾ cup heavy cream
1 cup finely grated Pecorino Romano cheese
freshly ground black pepper to taste
sea salt to taste
1 (16 ounce) box dry fettuccine pasta
½ bunch fresh chives, finely chopped

Steps:

  • Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
  • Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
  • Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  • Toss walnut sauce with pasta. Garnish with fresh chives.

Nutrition Facts : Calories 1065.9 calories, Carbohydrate 90.4 g, Cholesterol 61.1 mg, Fat 71.7 g, Fiber 6.8 g, Protein 22.3 g, SaturatedFat 17.1 g, Sodium 189.7 mg, Sugar 5.1 g

LINGUINE ALLE NOCI



Linguine Alle Noci image

Provided by Mario Batali

Categories     Nut     Pasta     Side     Sauté     Walnut     Fall     Boil     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 to 8 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1/2 cup toasted hard bread crumbs
1 cup roughly chopped walnuts
1 tablespoon hot red pepper flakes
1 pound linguine
1/2 cup roughly chopped Italian parsley
1/2 cup freshly grated caciocavallo cheese or pecorino romano

Steps:

  • Bring 6 quarts of water to a boil and add 2 tablespoons kosher salt.
  • In a 14- to 16-inch fry pan, heat the oil over medium heat till smoking. Add the garlic and cook until light golden brown, 2 to 3 minutes. Add half of the bread crumbs, the walnuts, and pepper flakes and cook until lightly toasted, 3 to 4 minutes. Remove from the heat and set aside.
  • Drop the pasta into the boiling water and cook according to the package instructions until 1 minute short of al dente. Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture.
  • Drain the pasta in a colander and pour the pasta into the pan with the walnut mixture. Place the pan over medium heat and continue cooking the pasta with the walnut mixture until the pasta is lightly dressed with the condiment, about 1 minute. Add the parsley and grated cheese, stir through, pour into a heated bowl, sprinkle with the remaining bread crumbs, and serve immediately.

Related Topics