Renata Scotto was born on February 24, 1934. At the age of 18, she made her operatic debut as Violetta in Verdi's La Traviata in her home town of Savona, Italy, on Christmas Eve 1952 in front of a sold-out house. By 1957, Renata Scotto had become an Italian celebrity. On September 3, 1957, she replaced Maria Callas as Amina in Bellini's La Sonnambula in Edinburgh. The show was a huge success and twenty-three year old Renata Scotto became an international sensation. For more than 40 years, Renata Scotto has performed in numerous operas including Cio-Cio-San in Madama Butterfly, Mimi and Musetta in La Boheme, Lucia in Lucia di Lammermoor, Lady Macbeth in Macbeth and Francesca in Francesca da Rimini. In 1979, she won an Emmy award for her performance as Violetta in La Traviata. For this episode, I was happily relegated to the role of admiring apprentice. Renata began the experience by enthusiastically shopping in her hometown of Noli, Italy for all the ingredients. She bought the freshest and most fragrant basil I have ever seen or tasted in my life. As we wandered down the typically small Italian streets, we chatted with her providores and giggled like two old chums. Her home was exquisite and included a well-equipped kitchen. We pounded the ingredients for the sauce in a mortar, together happily tasting as we went. We had huge fun chatting about the singing profession and details from her life and art. The finished meal was eaten on her magnificent balcony overlooking the glories of the sparkling Mediterranean Sea. A totally wonderful and authentic Italian experience in the hands of a very talented chef, who was clearly very much at home in her own domain and region. Serves 4 to 6 people Ingredients  3 & 1/2oz fresh basil leaves  1 oz pine nuts  2 or 3 walnuts  2 cloves garlic peeled and crushed (choose big juicy cloves)  Pinch sea salt  2 tablespoons each romano and pecorino cheeses  (don't use packet stuff - try to buy it fresh)  1 & 3/4oz parmesan cheese, freshly grated  8 tablespoons olive oil  1 & 1/2oz softened butter  1lb of linguine or spaghetti Method In a heavy (preferably marble) mortar, place the basil, pine nuts, walnuts, salt and garlic and pound with the pestle in a rotating motion until all the ingredients are a smooth paste. (This is great fun for anyone in the family but you will have to watch the little ones or the kitchen will be covered with sauce!!) Make sure that all the ingredients are well mixed. Add the oil a little at a time and mix into the pasta. This takes time so don't try to rush it. At the last moment, add the two grated cheeses and mix until the sauce is smooth and glossy. Keep at it until it is really creamy looking. Boil a generous pot of water for the pasta. Add 1 tablespoon salt. Cook the linguine as per the instructions until "al dente". Add about two tablespoons of hot water to the sauce to make it a little thinner to serve over the pasta. Not too much as it must not be watery in any way. Serve with additional grated parmesan cheese if desired. This recipe also works well with spaghetti or any other long pasta such as bavette.