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. Posted to rec.food.recipes by Alisa Norvelle
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 1|
|Calories from Fat: 412 (83%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 0mg||0 %|
|Sodium 285.9mg||10 %|
|Potassium 776.5mg||20 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 11.9g|
|Protein 10.3g||15 %|
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Calories per serving: 497
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