Instructions: Cook the linguini according to package directions. Blanch the sundried tomatoes to soften & help get rid of some of the salt. Slice them in halves or quarters. Pound the garlic with the salt in a mortar & pestal. Saute the garlic & almonds in olive oil. Toss in the linguini & sundried tomatoes.

Just heat them through. Add freshly ground pepper to taste & serve with a bit of parmesan on top, if desired.

Great with a caesar salad, bread & glass of red wine.

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