Preparation
A very simple pasta dish, an evolution of the typical oil and garlic recipe enriched by walnuts and ventresca fillets.
Put the oil in a large pan and lightly brown the garlic clove on a low heat, carefully avoiding burning, then remove it.
Toast breadcrumbs and keep them temporarily.
Boil spaghetti “al dente”, then cook to cream in a pan with oil and cooking water.
Add breadcrumbs and walnut kernels and stir, then garnish with ventresca fillets.
