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Spaghetti Tossed With Hazelnuts And Parmesan

Salt and freshly ground black pepper, to taste
1 pound thin spaghetti
Olive oil (for tossing spaghetti)
1/2 cup pasta cooking water
1/2 cup heavy cream
1 cup roasted skinned hazelnuts, coarsely chopped (see recipe)
1/2 cup parsley leaves, finely chopped
1/2 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil. Add plenty of salt and the spaghetti. Cook, stirring occasionally, for 6 to 8 minutes or until the spaghetti is tender but still has some bite. Before draining it, dip a glass measuring cup into the water and remove 1/2 cup.

Drain the pasta and return it to the pan. Add a few drops of oil and stir the spaghetti so it is coated all over. Add the cooking water and cream and toss thoroughly.

Layer the spaghetti in the serving bowl with hazelnuts, parsley, Parmesan, and pepper between the layers. Toss gently and serve at once.

Serves 4

By Sheryl Julian and Julie Riven

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