Linguini With Raisins, Pine Nuts And Bread Crumbs - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium shallot, chopped (or use green onion)
1 small onion, chopped
10 fresh basil leaves, cut into thin strips
1 pinch red pepper flakes
1/2 cup white wine
3/4 cup vegetable broth
1/3 cup golden raisin
8 ounces linguine
2 tablespoons pine nuts, toasted (To toast pine nuts, place in small, dry pan on medium heat and cook, shaking pan, until golden, 1 1/)
1 tablespoon toasted whole wheat bread crumbs
1 tablespoon parmesan cheese (or try my Vegetarian Parmazano \"cheese\"#60231)
1 tablespoon flax seed oil or 1 tablespoon olive oil

Preparation

Bring large pot of water to a boil.
Meanwhile, in medium saucepan, heat olive oil over medium-high heat.
Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
Reduce heat to medium.
Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
Cook pasta until just tender, about 8 minutes.
Drain well.
Add pine nuts, bread crumbs and Parmazan cheese to sauce; stir well.
Season to taste with salt and pepper.
Remove from heat.
Stir in flaxseed or olive oil.
Add pasta and toss to coat.
Serve hot.