Maria’s Biscotti’s Whole-Wheat Linguinne & Walnuts
1/2 cup walnuts (2 ounces)
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
3/4 teaspoon finely grated orange zest
1 tablespoon seeded and chopped local chiles (you can substitute 1/4 tsp. crushed red pepper if chiles are not available)
1/4 cup chopped flat-leaf parsley
1/2 pound whole-wheat linguine (Maria’s Biscotti)
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then chop.
In a large skillet, heat the oil. Add the garlic, orange zest, chilies and toasted walnuts and cook over low heat until fragrant, 2 minutes. Season with salt and stir in the parsley.
In a pot of boiling salted water, cook the linguine until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Add the linguine and reserved water to the skillet and simmer until the liquid is just absorbed, 2 minutes. Transfer the pasta to a bowl and sprinkle with the cheese. Toss and serve.