I did just made this last night as is and it is absolutely fabulous!
I'm not pimping this as clean, dirty or whatever so cook, modify, & eat at your own risk
From Bon Appetit Feb 2007
12 oz spinach linguine
1 c chopped fresh basil
6 T olive oil (I used less, maybe 2 or so...just eyeballed it)
4 garlie cloves, minced
1/2 tsp dried crushed red pepper
1/2 c dry white wine (don't drink it all yourselves people)
1 1/2 c grated Pecorino Romano cheese, divided
Cook linguine in large pot of boiling water until just tender but still firm to bite. Drain, resperving 1 c pasta cooking liquid. Return pasta to same pot.
Meanwhile, heat olive oil in heavy large skillet over medium high heat. Add 1/2 cu basil, garlic, crushed repepper; stir 1 min. Add wine and boil until slightly reduced, about 3 min. Add mixture from skillet, remaining 1/2 c basil, and 3/4 c cheese to pasta. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry. Season w/ salt & pepper if desired. Add remaining 3/4 c cheese.
ETA sorry my typing sucks you know what today. grrr.
Debbie
“My grandmother started walking five miles a day when she was sixty. She's ninety-seven now, and we don't know where the hell she is.”
--Ellen DeGeneres
I'm not pimping this as clean, dirty or whatever so cook, modify, & eat at your own risk
From Bon Appetit Feb 2007
12 oz spinach linguine
1 c chopped fresh basil
6 T olive oil (I used less, maybe 2 or so...just eyeballed it)
4 garlie cloves, minced
1/2 tsp dried crushed red pepper
1/2 c dry white wine (don't drink it all yourselves people)
1 1/2 c grated Pecorino Romano cheese, divided
Cook linguine in large pot of boiling water until just tender but still firm to bite. Drain, resperving 1 c pasta cooking liquid. Return pasta to same pot.
Meanwhile, heat olive oil in heavy large skillet over medium high heat. Add 1/2 cu basil, garlic, crushed repepper; stir 1 min. Add wine and boil until slightly reduced, about 3 min. Add mixture from skillet, remaining 1/2 c basil, and 3/4 c cheese to pasta. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry. Season w/ salt & pepper if desired. Add remaining 3/4 c cheese.
ETA sorry my typing sucks you know what today. grrr.
Debbie
“My grandmother started walking five miles a day when she was sixty. She's ninety-seven now, and we don't know where the hell she is.”
--Ellen DeGeneres
