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Suggest a better description1. Place pasta in boiling salt water with 1 TSP. oil. 2. Bring back to boil. Cook al dente, 8-10 minutes -- test after 8 minutes, continue cooking if too bitey. When done, strain in colander & rinse under hot water. 3. When pasta has been cooking about 4 minutes, start sauce: pour oil & butter into saute pan over medium or low heat. 4. When small bubbles appear, add garlic, oregano, basil, salt, walnuts & raisins. Stir with long-handled spoon until well-blended & hot. 5. Remove from heat while straining linguine. 6. When pasta is well-drained, return sauce to low heat & add drained pasta. 7. Toss with fork & TBS. until sauce covers pasta. 8. Add 1/2 cheese & 1/2 bread crumbs & toss. Add remaining cheese & bread. Toss again. 9. Dish into 6-8 inch plates. Top with additional grated cheese & freshly ground black pepper to taste. DON LUIGIS BEULAH RD, PITTSBURGH WINE: BORGOGNO BAROLO From the
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1217 | ||
Calories from Fat: 917 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.9g | 136 % | |
Saturated Fat 44.6g | 223 % | |
Monounsaturated Fat 38.9g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 226.8mg | 70 % | |
Sodium 1157mg | 40 % | |
Potassium 346.4mg | 9 % | |
Total Carbohydrate 49.9g | 15 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 48g | ||
Protein 30.6g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1217
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