1 lb. spaghetti
3/4 c. extra virgin olive oil
4 garlic cloves, minced
1/2 c. walnuts, broken into quarters
1/4 c. pine nuts
1/4 c. dark raisins
1 tsp. dried oregano
Pinch of hot red pepper flakes
Pinch of freshly ground black pepper
4 tbsp. minced parsley

Heat the oil in a skillet and add the garlic. Saute over low heat until golden. Add the walnuts, pine nuts, raisins, oregano, and peppers. Simmer for 4-5 minutes.

Meanwhile, cook and drain the spaghetti. Add it to the oil mixture and sprinkle with 3 tablespoons parsley. Toss well and transfer to a heated serving bowl. Garnish with remaining parsley. Serves 4.