| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
tb |
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 |
INSTRUCTIONS
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
Recipe By :MONDAY TO FRIDAY SHOW #MF6669
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:52 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“When God ordains, He sustains.”