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Walnuts and Rosemary Pasta
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Place pasta into boiling water. In tall, narrow saucepan over medium heat, warm the olive oil. Add the garlic, anchovies, and cayenne pepper, reduce the heat to very low and cook very slowly, stirring so the garlic takes on its distinctive golden color without burning, about 5 minutes. Add half of the walnuts and all of the rosemary. Leave the mixture to heat for a few seconds. When the pasta is al dente, drain and transfer to a warmed serving dish. Immediately pour the sauce over the pasta and add the remaining nuts. Season to taste with salt and green pepper and toss well. Sprinkle with the Parmesan cheese and serve at once.
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