8 oz. Parmesan cheese (cut into tiny squares)
3/4 c. walnuts, small pieces
6 cloves garlic, crushed
1/3 c. good olive oil
1/2 c. white wine
3/4 c. dried apricots (cut into slivers
1 tbsp. basil
1 lb. linguine

Combine basil, garlic, apricot, nuts, wine, cheese and olive oil in medium size bowl. Season to taste with salt and pepper. Let stand at room temperature 3 hours.

Cook linguine in salted water until tender but firm. Drain and toss immediately with the sauce. Place on large platter. Garnish with parsley.