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Linguine Juglans




Source of Recipe


Winter Creek Ranch


Recipe Introduction


"Juglans" is the Latin genus for walnuts.


Boil one pound of linguine noodles in salted water with two tablespoons of olive oil. Strain when tender, about ten minutes. Melt three tablespoons butter in a medium skillet over low heat. Dice a large onion finely, saute in the butter until just translucent. Remove from heat, add one cup heavy cream and one cup sour cream. Heat slightly, stirring (do not boil!). Stir in the noodles and a quarter cup crumbled, toasted walnuts. Crush two teaspoons each of finely chopped fresh thyme and rosemary (or crumbled dry leaves). Stir in the spices through a fine mesh sieve along with a pinch of powdered red chile (de Arbol or Cayenne). Stir in a quarter cup dry Vermouth or dry white wine. Turn out into an oven-proof serving dish and grate a quarter cup of fresh Reggiano Parmesano over the top. Bake in a 300 degree oven for about ten minutes. Garnish with a quarter cup toasted walnuts and broil lightly for a few minutes. Try making this with smoked salmon or chicken slices for an even richer main dish.