Spring Linguine
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Spring Linguine
  Linguine  
Last updated 6/12/2012 1:24:37 AM. Recipe ID 58227. Report a problem with this recipe.
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      Title: Spring linguine
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        8 oz linguine, -- fine
        2 qt salted water
      1/4 c  finely chopped bacon -- or
  :          pancetta
        2 TB olive oil
        4    scallions, -- thinly sliced
       12 oz fresh asparagus, peeled and
  :          cut
  :          diagonally into 1/2 inch
  :          slices
        1    tablespoonfu  each of lemon
  :          juice and unsalted butter
  :          Salt and freshly ground
  :          black pepper
      1/2 c  crumbled fresh goat's or
  :          farmer's cheese
        2 TB sliced pitted cured black
  :          olives
  
  Bring salted water to a boil. While the water is coming to a boil
  prepare the ingredients you will need for your sauce. Add the
  linguine to the salted water and cook for 8 to 10 minutes or until
  cooked but still firm to the bite.
  
  Meanwhile heat the bacon in a skillet. When the fat has rendered and
  the bacon bits are crisp, add the scallions and asparagus and cook
  over moderate heat, stirring continuously, for about 2 minutes or
  until the asparagus are crisp tender.
  
  Drain the pasta (reserving a tablespoonful of cooking water) and
  portion it into pasta bowls.
  
  Add the water, lemon juice and butter to the asparagus skillet and
  swirl the ingredients around until the liquid and butter form a
  little emulsion. Season to taste with salt and pepper and spoon over
  the pasta. Garnish with cheese and olives.
  
  Yield: 2 servings
  
  




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Recipe ID 58227 (Apr 03, 2005)

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