Linguine Liguria

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 and rinse under hot water.

When pasta has been cooking about 4 minutes, start sauce: pour oil and butter into sauteepan over medium or low heat.

When small bubbles appear, add garlic, oregano, basil, salt, walnuts and raisins. Stir with long-handled spoon until well-blended and hot.

Remove from heat while straining linguine.

When pasta is well-drained, return sauce to low heat and add drained pasta.

Toss with fork and TBS. until sauce covers pasta.

Add 1/2 cheese and 1/2 bread crumbs and toss. Add remaining cheese and bread. Toss again.

Dish into 6-8 inch plates. Top with additional grated cheese and freshly ground black pepper to taste.