|Spaghetti Alla Fornaia "Baker's Spaghetti" from Livorno|
1 1/2 cups (5 oz/150 g) walnuts
- Chop the nuts and garlic finely with a knife.
- In a skillet over low heat, warm half of the olive oil. Add the nuts, garlic and bread crumbs and fry until the garlic is just golden, about 5 minutes. Season to taste with salt.
- Meanwhile, in a saucepan, bring at least 6 qt (6 l) salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes. Drain and tip into a warm serving bowl.
- Add the remaining 1/4 cup (2 fl oz /60 ml) olive oil and the nut sauce to the spaghetti and toss well. Sprinkle with the parsley and serve immediately.