Linguine With Spinach, Garlic, And Olive Oil Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
BREAD CRUMB TOPPING
4 tbsp: Bread Crumbs, Homemade
1 tsp: Olive Oil,
1 1/2 tsp: Pecorino Romano, finely
1/8 tsp: Kosher Salt,
-grated,
Black Pepper, freshly
2 tbsp: Chopped Parsley,
-ground,
PASTA
1 tbsp: Kosher Salt,
-Coarsely Chop,
2/3 cup: Extra-Virgin Olive Oil,
3/4 lbs: Linguini,
6: Garlic Cloves, Peel
1 cup: Pasta Cooking Water,
& Cut In Thin Slivers,
-Reserved,
1 tsp: Red Pepper Flakes, dried
1/4 cup: Pecorino Romano, finely
1 lbs: Spinach, Stemmed, Clean,
-grated,
Directions:
1. Combine topping ingredients in a small bowl and reserve.
2. In a large pasta pot, bring 4 qts. of water to a boil and add 1 Tbs
salt. Preheat the broiler.
3. In a large skillet, heat the olive oil and garlic over a low
flame. Cook the garlic slivers until they turn a light golden brown.
This should be a slow process in which the oil becomes infused with
the garlics fragrance. When the slivers are golden, remove them with
a slotted spoon and discard. (Some cooks claim the garlic should be
left in the dish. We disagree.)
4. Add the red pepper flakes to the oil and cook approximately 30
seconds to impart their warmth to the oil. Toss the spinach in the
oil and cook until limp, turning often with tongs or a kitchen fork.
Remove the pan from the heat and reserve until pasta is done.
5. Plunge the pasta into the boiling water and cook until al dente.
Just before draining the pasta, ladle 1 cup of its cooking water into
the spinach and oil and place over moderate heat. Drain the linguine
and sprinkle the cheese directly onto the steaming pasta. Add the
linguine to the pan with the spinach and oil and toss well. Transfer
the pasta to an ovenproof serving platter and sprinkle with the bread
crumb mix. Broil until the crumbs are golden brown and serve
immediately.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1
From: Dan Klepach Date: 08-20-95 (23:48) (159)
Fido: Cooking
Source from luhu.jp
2. In a large pasta pot, bring 4 qts. of water to a boil and add 1 Tbs
salt. Preheat the broiler.
3. In a large skillet, heat the olive oil and garlic over a low
flame. Cook the garlic slivers until they turn a light golden brown.
This should be a slow process in which the oil becomes infused with
the garlics fragrance. When the slivers are golden, remove them with
a slotted spoon and discard. (Some cooks claim the garlic should be
left in the dish. We disagree.)
4. Add the red pepper flakes to the oil and cook approximately 30
seconds to impart their warmth to the oil. Toss the spinach in the
oil and cook until limp, turning often with tongs or a kitchen fork.
Remove the pan from the heat and reserve until pasta is done.
5. Plunge the pasta into the boiling water and cook until al dente.
Just before draining the pasta, ladle 1 cup of its cooking water into
the spinach and oil and place over moderate heat. Drain the linguine
and sprinkle the cheese directly onto the steaming pasta. Add the
linguine to the pan with the spinach and oil and toss well. Transfer
the pasta to an ovenproof serving platter and sprinkle with the bread
crumb mix. Broil until the crumbs are golden brown and serve
immediately.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1
From: Dan Klepach Date: 08-20-95 (23:48) (159)
Fido: Cooking
Source from luhu.jp
Tags
Appetizers