.This is an easy recipe that you often see on the menu at the restaurants here in Umbria. I gathered the walnuts on our walk, but you can purchase them any time of year here in the larger supermarkets. The packaged walnuts I've seen here are from California. Go figure.
1-1/2 cups walnuts
3 garlic cloves
1/2 extra virgin olive oil
3 ounces fine dry bread crumbs
1 pount spaghetti
1 tablespoon fresh flat leaf parsley
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 five minutes. Season to taste with salt.
Meanwhile, in a saucepan, bring at least six quarts salted water to a boil. Add the spaghetti and cook until al dente, about seven minutes. Drain and tip into a warm serving bowl.
Add the remaining 1/4 cup olive oil and the nut sauce to the spaghetti and toss well.
Sprinkle with the parsley and serve immediately.
Lorenza de' Medici's Tuscany, The Beautiful Cookbook
Note: I like lots of sauce on my pasta, so I used less pasta.