Pasta rags; cut into 2-inch pieces, al dente and tossed with olive oil
3
tb
Extra-virgin olive oil
1/2
c
Grated Parmigiano-Reggiano Cheese; plus 1/4 cup, for garnish
2
tb
Chopped chives; plus 2 tablespoons, for garnish
Bottle of white truffle oil; to drizzle
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2322
In a saute pan, heat the 1 tablespoon of olive oil. When the pan is smoking
hot, saute the shallots and garlic for 1 minute. Add the chicken and
asparagus and continue sauteing for 2 to 3 minutes. Season with salt and
pepper. Drop the pasta rags in the boiling water for 2 minutes. Remove and
drain. Turn the pasta into a mixing bowl. Toss the pasta with the
extra-virgin olive oil and Parmigiano-Reggiano cheese. Fold in the chicken
and asparagus. Add the chives and season with salt and pepper. Place the
pasta in an over-sized shallow pasta platter. Garnish with
Parmigiano-Reggiano cheese, chives and a drizzle of olive oil.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
A Message from our Provider:
“Lust and selfishness do not equal love”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!