fine 2 quarts salted water 1/4 cup finely chopped bacon :
or pancetta 2 tablespoons olive oil 4 scallions, -- thinly sliced 12 ounces 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 cup crumbled fresh goat's or farmer's cheese 2 tablespoons 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.
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta Salt 1/3c extra virgin olive oil 2 tsp garlic Chili pepper to taste 2 tablespoons parsley
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Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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