Pasta Marco Polo 1 lb dry Pasta (choose Spaghetti, Linguini, Rottini or Farfalle) 2/3 cup Walnuts (coarsely chopped) 1/2 cup Ripe Black Olives (sliced in half) 1/2 cup Roasted Sweet Pimiento OR Peppers (cut into large dice) 1/2 cup fresh Parsely (finely chopped) 4 Tbls fresh Basil (shredded) 4 Tbls Olive Oil 1 - 2 tsps fresh Garlic (crushed) 1/4 tsp Salt 1/8 tsp ground Black Pepper [YOU MAY ADD ANY OF THESE OPTIONAL INGREDIENTS] 4 Tbls Pecorino Romano OR Parmiggiano Reggiano Cheese (grated) 1/2 cup fresh Ham (diced) 1/2 cup Prosciutto (chopped) 1/2 cup Sausage Meat (browned in 1 Tbl Olive Oil and drained) 1/2 cup boiled Baby Shrimp (if you choose Shrimp, do NOT use Cheese!) 1. Cook Pasta according to directions. 2. Meanwhile, assemble Walnuts, Olives,           Roasted Pimiento OR Peppers, Parsely & Basil.           Place in large serving bowl. Mix. 3. Just as Pasta is almost done, heat a medium frying pan.           Add Olive Oil. Briefly saute crushed Garlic until barely golden.           Do NOT overcook Garlic. It will get bitter if it burns. 4. Drain cooked Pasta. Add it to the frying pan with the Oil and Garlic.           Add Salt and Black Pepper.           Toss briefly to thoroughly coat the Pasta. 5. Pour the coated Pasta into the serving bowl.           Toss well to mix to incorporate all the ingredients. 6a. IF SERVING WARM,           Add any OPTIONAL ingredients, toss, serve. 6b. IF SERVING COLD,           Refrigerate and serve later or the next day.           Best to use Rottini, Farfalle or some other bite-size Pasta.                     The longer Spaghetti or Linguini tends to stick together.           Do NOT add OPTIONAL ingredients now.           Add OPTIONAL ingredients just before serving.