Baker's Wife's Pasta
(Pastasciutta alla Fornaia)
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Wilma Pezzini "The Tuscan Cookbook" INGREDIENTS 1 pound spaghetti 2-1/2 teaspoons salt 30 to 35 fresh basil leaves, wiped clean with a soft cloth 1/2 cup freshly grated Parmesan cheese 1 cup shelled walnuts, coarsely chopped 1/3 cup olive oil Put 5 quarts of water into a large pot, add 2 teaspoons of the salt and heat to the boiling point. Put the basil, cheese, and the remaining 1/2 teaspoon of salt and the nut meats into a large mortar and pound them to a pulp. Slowly add the olive oil, stirring. When the water boils, add the spaghetti. Wait until it boils again, then stir, separating the spaghetti strand by strand. Allow to cook until al dente, drain, then put the spaghetti into a large bowl and season with the sauce. Mix well and serve at once. Makes 5 to 6 servings