Orecchiette Pasta with Olives

1. Finely chop the olives, ONE clove of garlic and nuts. Set aside.

2. Place the butter, the remaining 1 clove of crushed garlic and the chopped chili pepper into a large saute pan over low heat. Allow butter to melt and flavor itself with the garlic and chili pepper. Discard garlic and chili pepper once butter has been adequately infused with flavors. Add the breadcrumbs to the butter and mix well to combine.

3. Place the chopped olive, garlic and nuts mixture into the butter. Add the white wine and saute over medium heat for approximately 8-10 minutes.

4. WHILE the olive mixture is cooking, place a large pot of generously salted water on to boil. When water is boiling add the pasta and cook until al dente. Reserve some of the pasta water in case needed. Drain pasta when al dente.

5. WHILE the pasta is cooking, add the cream and marjoram to the olive mixture and continue cooking on low heat. Check for seasoning. Add salt if necessary. Cook for just a few more minutes and remove from heat.

6. When pasta is ready add pasta to olive mixture and stir well to combine. If mixture is too thick, add some of the pasta water until it’s at your desired consistency. Garnish with Parmigiano Reggiano if desired.