Friends of Scott  Joplin
    Fried Green Tomatoes
    German Fried Red Cabbage
    Linguini with Nuts, Dried Fruit and Gorgonzola
    Cold Cantaloup Soup
    Mom's salmon patties
    Mom's Fruit Shortcake for Twelve
    Mom's Kidney Bean Salad
    Mom's Little Brown Koko Cake
    Aunt Ella's Corn Salad
    Vicki's Lime Jello Supreme
    Old Fashioned Minced Meat
    Peach Conserve
    Plum Black Walnut Conserve
    French Mustard Pickles
    Spanish Rice
    Broccoli with White Sauce
 Christmas Letter

This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.

Jim Andris, Sept. 17, 2003.

Linguini with Nuts, Dried Fruit and Gorgonzola

I've tasted many versions of this recipe in the restaurants around St. Louis. Here is my own version for two people.


1/2 lb linguini
salt to taste

1 shallot, chopped
1 lg. clove garlic, chopped
2 T. good olive oil
2 T. butter
1/4 c. white flour
1 1/2 c. milk (don't use skim milk)
1/2 c. dry white wine
1/4 c. pecans, lightly chopped OR pine nuts
3-4 oz. gorgonzola, crumbled
7 fresh figs, lightly chopped OR 1/4 c. golden raisins
salt and freshly ground black pepper to taste


Put the water and salt for the pasta on to boil. Add the pasta. You will have to stir it with a fork occasionally while you are making the sauce.

Saute the shallot and garlic clove in the olive oil and butter in a heavy sauce pan for 2-3 minutes.

Add the flour and stir until well mixed. Cook and stir 2-3 minutes.

Add the milk in thirds, stirring steadily with spoon or wire whisk. As soon as the mixture starts to get thick, add more milk until it is gone.

Stir in the wine until smooth.

Stir in the gorgonzola until melted.

Add the nuts, and then the fruit. Stir until mixed.

Salt and pepper to taste, or add individually at table. (Gorgonzola is naturally salty.)

Keep warm.

Drain the pasta well when done.

Either divide the pasta between two plates and spoon the sauce over, or combine the pasta with the sauce in the pan and serve.

Number of Servings

Just enough for two hungry people. Serve crusty bread and butter and a green, say a salad or broccoli with butter and lemon.