Spaghettini with Walnut Sauce

• 150 g/5 oz shelled walnuts
• 2 garlic cloves, crushed

Spread the walnuts out on a baking tray and roast them under a hot grill or in a moderate oven for a few mintues. Then skin them – this is best done by rubbing them vigorously in a tea towel while they are still hot, then tipping them into a colander and shaking until the skins fall to the bottom and out of the holes. Don’t worry if you can’t remove much of the skin.

Purée the garlic an