Pasta Cosa Nostra

1. coarsely chop walnut kernels and en. Slit chili peppers lengthwise, remove seeds and chop into rings.

Dry pods simply crumble.

Cook the linguine in a seasoning broth. Fill a saucepan with tap water and add enough salt, a little bit of lovage, juniper berries, possibly cinnamon and oil.

Heat butter in a large frying pan and fry almonds, nuts, pine nuts, chili and a little sugar, pepper and salt until golden brown. Extinguish with Marsala. Let it brew slightly.

Rinse the limes and finely chop them. Pluck basil leaves. 5.

Cook the linguine al dente on the stove. After draining, add basil leaves and lime slices. Then pour the sauce over it, mix everything together neatly and serve on preheated plates. Sprinkle with ground pepper.

With this pasta dish, ditto all taste buds get their money’s worth! Sweet and biting, slightly bitter (basil), mildly sour (lime) are crowned by the aroma of marsala. Cooking the spaghetti on the spot in a seasoning broth on the stove is an excellent idea -recommended for imitation. Feel free to experiment with different herbs and spices. For Asian flavor, try lemongrass and ginger!

Tip: Stock up on high-quality spices – it pays off!

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