Spaghetti

This is NOT my recipe. It is good, fun and can be modified to reflect you tastes. The melding of the anchovy saltiness and the raisin sweetness is balanced with the nutty, buttery crunchiness of the pine nuts and walnuts. This is what I think makes great and interesting food. Spaghetti Corleonese (Pasta with Nuts, Raisins and Anchovies) Oct. 1, 2010 Restaurant Hospitality From: Chef/owner Tony Vallone, Tony's, Houston. Yield: 4-6 servings. 1 lb. spaghetti, fedelini or linguine 1 cup extra virgin olive oil 8 garlic cloves, minced 12 anchovy fillets ½ cup walnuts, chopped into large pieces ½ cup pignoli (pine nuts), lightly toasted ½ cup dark raisins, soaked in 2 Tbsp. dry Marsala or red wine and allowed to marinate 30 minutes (toss occasionally) 1 Tbsp. dried oregano, crushed pinch of crushed red pepper flakes pinch of coarsley ground black pepper 4 Tbsp. fresh parsley, chopped 10 large leaves fresh basil, torn While pasta is cooking al dente, heat oil in large skillet. Add garlic and anchovies and saute over medium heat for 2 minutes. Mash the anchovies as you stir so that they dissolve into a paste. Add nuts, raisins, wine marinade, oregano, pepper flakes and black pepper and allow to simmer over low heat for 5 minutes, stirring all the while. Drain pasta, but not too well. Put wet pasta back into cooking pot and toss well with sauce. Add parsley and basil and toss again. Serve at once. Note: Pasta must contain a little water when put back into the pot. Sauce is enhanced when pasta is not totally dry.