Linguini, Red Snapper and Agliata

foodgal.com

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2 slices of stale white bread, crusts removed

¼ cup chicken stock

1 tablespoon balsamic or red wine vinegar

1 cup walnut halves, lightly toasted

1 ¾ ounces flat-leaf parsley, leaves only (a small handful)

2 garlic cloves, crushed

Salt and freshly cracked black pepper

⅓ cup extra virgin olive oil

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