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Place pasta in boiling salt water with 1 TSP. oil. Bring back to boil. Cook al dente, 8-10 minutes -- test after 8 minutes, continue cooking if too bitey. When done, strain in colander & rinse under hot water. When pasta has been cooking about 4 minutes, start sauce: pour oil & butter into sauté pan over medium or low heat. When small bubbles appear, add garlic, oregano, basil, salt, walnuts & raisins. Stir with long-handled spoon until well-blended & hot. Remove from heat while straining linguine. When pasta is well-drained, return sauce to low heat & add drained pasta. Toss with fork & tablespoon, until sauce covers pasta. Add 1/2 cheese & 1/2 bread crumbs & toss. Add remaining cheese & bread. Toss again. Dish into 6-8 inch plates. Top with additional grated cheese & freshly ground black pepper to taste. DON LUIGIS BEULAH RD, PITTSBURGH WINE: BORGOGNO BAROLO From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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