Pasta Foriana Recipes

Steps:

• Heat oil in a skillet and add the garlic and anchovies. Saute over low heat until garlic is golden and the anchovies have "disappeared" into the mixture.
• Add the walnuts, pine nuts, raisins and oregano, and cook until nuts are slightly browned and raisins begin to puff up.
• Add to hot spaghetti. (I like to add the spaghetti into the skillet and toss it there. It warms the spaghetti a bit, and gives it a very slightly crisp edge.).
• Sprinkle with parmesan and parsley and serve.
• (NOTE: You can make this vegetarian by leaving out the anchovies, but you might want to add a little extra salt.).

Steps:

• In a heavy skillet, heat the oil. Add the garlic and anchovies; sauté over low heat for 3 to 4 minutes; be careful not to burn the garlic.
• Add the nuts, raisins, pesto and pepper. Simmer on low heat for 4 to 5 minutes, cover and remove from the heat.
• Cook the pasta according to package directions.
• Transfer the pasta into a warm serving bowl.
• Starting with 1/2 cup foriana mixture, toss into pasta. Add more to your taste. Serve with grated parmesan cheese.
• This sauce will dress 2 pounds or more of pasta, depending on taste.

Steps:

• Make Foriana sauce: place walnuts, pine nuts and garlic in a food processor and pulse fine, until the nuts are like granola. Add oregano and pulse a few more times to combine.
• Place olive oil in a small skillet over medium heat. Add the nut mixture and cook 3 to 4 minutes, until nuts are aromatic. Add raisins, and salt and pepper to taste and cook for 3 to 4 minutes more, until you can smell the raisins. Stir frequently to avoid scorching. Set aside.
• Place butter in a medium skillet over medium heat. Add the scallops, season with salt and cook until the bottoms are just golden, a few minutes. Turn and dribble with pomegranate syrup. Cook a few minutes more, until the bottoms of the scallops are golden.
• Add the Foriana sauce. Cover and warm the sauce and scallops together. If scallops seem dry, dribble with olive oil. Garnish with parsley and pomegranate seeds and serve alone, or with 1/3-pound thin spaghetti tossed with 3 tablespoons butter or olive oil and salt to taste.