Linguine with spinach, garlic, and olive oil

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Bread Crumbs, Homemade
1½ teaspoon Pecorino Romano -- finely grated
2 tablespoons Chopped Parsley
1 tablespoon Kosher Salt
⅔ cup Extra-Virgin Olive Oil
6 Garlic Cloves, Peel
& Cut In Thin Slivers
1 teaspoon Red Pepper Flakes -- dried
1 pounds Spinach, Stemmed, Clean,
1 teaspoon Olive Oil
⅛ teaspoon Kosher Salt
Black Pepper -- freshly ground Coarsely Chop
¾ pounds Linguini
1 cup Pasta Cooking Water, Reserved
¼ cup Pecorino Romano -- finely grated

Directions

BREAD CRUMB TOPPING

PASTA

1. Combine topping ingredients in a small bowl and reserve.

2. In a large pasta pot, bring 4 qts. of water to a boil and add 1 Tbs salt. Preheat the broiler.

3. In a large skillet, heat the olive oil and garlic over a low flame. Cook the garlic slivers until they turn a light golden brown.

This should be a slow process in which the oil becomes infused with the garlic's fragrance. When the slivers are golden, remove them with a slotted spoon and discard. (Some cooks claim the garlic should be left in the dish. We disagree.) 4. Add the red pepper flakes to the oil and cook approximately 30 seconds to impart their warmth to the oil. Toss the spinach in the oil and cook until limp, turning often with tongs or a kitchen fork.

Remove the pan from the heat and reserve until pasta is done.

5. Plunge the pasta into the boiling water and cook until al dente.

Just before draining the pasta, ladle 1 cup of its cooking water into the spinach and oil and place over moderate heat. Drain the linguine and sprinkle the cheese directly onto the steaming pasta. Add the linguine to the pan with the spinach and oil and toss well. Transfer the pasta to an ovenproof serving platter and sprinkle with the bread crumb mix. Broil until the crumbs are golden brown and serve immediately.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-20-95 (23:48) (159) Fido: Cooking

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