[CH] Tonight's Dinner - Linguine w/Spinach, Garlic & Oil
RisaG (radiorlg@yahoo.com)
Mon, 7 Jun 2004 18:19:48 -0700 (PDT)
This was tonight's dinner and Boy was it good!
Of course the chile amount could be upped quite a bit
but I wanted the recipe to be mild in heat so you
could enjoy the garlic flavor.
I adapted this from The Union Square Cafe Cookbook by
Michael Romano and Danny Meyer.
Steve said it was possibly the best pasta dish I've
ever cooked! Nice compliment! It was delicious.
* Exported from MasterCook *
Linguine w/Spinach, Garlic & Oil
Recipe By : adapted from The Union Square Cafe
Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
Bread Crumb Topping:
4 tb homemade bread crumbs -- * see
note
1 1/2 tgs romano cheese -- finely grated
2 tb chopped oregano
1 ts olive oil
1/8 ts kosher salt
freshly ground black pepper
Pasta:
1 tb kosher salt
2/3 cup extra-virgin olive oil
6 cloves garlic -- thinly sliced
1 ts red pepper flakes
1 10 oz bag spinach -- coarsely chopped
1 lb linguine
3/4 cup reserved cooking water
1/4 cup romano cheese -- freshly
grated
For topping:
Mix together topping ingredients in a small bowl and
set aside.
For pasta:
Place a large pot on the stovetop, filled with water.
Add some salt. When it comes to a boil, add the pasta
and cook according to package directions.
For sauce:
In a large skillet, heat the oil and garlic over a low
flame. Cook until they turn a light golden brown. This
should be a very slow process that way the oil gets
infused. When the slivers are golden, remove to a
small bowl. Reserve for later.
Add the red pepper flakes to the oil and cook approx
30 seconds to impart warmth to the oil. Toss the
spinach in and cook until wilted, turning often with
tongs or a fork. Remove from heat and reserve until
pasta is done.
Right before draining the pasta, remove 1 cup of
cooking water. Drain the pasta and then put in the pan
with the spinach**. Sprinkle the cheese directly over
top. Toss well.
Sprinkle with bread crumb mixture. Broil until crumbs
are golden and serve immediately.***
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes (6/7/04):
* I used Colonna Brand Roasted Garlic Bread Crumbs. I
like the crunchiness of the packaged product but if
you like the softness of fresh breadcrumbs, as the
recipe calls for, use them.
** I put the pasta in with the sauce but the recipe
calls for putting the whole thing in a oven proof
platter and putting it under the broiler to brown the
crumbs.
*** I browned the crumbs in a small skillet beforehand
and sprinkled them on at the end instead of broiling
them. Less chance of burning something.
RisaG
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