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Zabar”s Recipes
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Linguine With Garlic and Oil
From Andrea Watman

1 1/2 Lbs Linguine
1/2 Cup Zabar”s California Extra Virgin Olive Oil Plus 2 Tablespoons
2 Tablespoons Sweet Butter
Salt and Pepper
2 Whole Heads of Garlic – peeled
(don”t use the pre-peeled cloves they just are not garlicky enough)
1/2 Cup Grated Parmigiano-Reggiano
Fresh Chopped Parsley (optional)

1. Peel the garlic and slice the cloves.

2. Place the sliced garlic in a small bowl and cover with Olive Oil. I usually do this an hour before I begin to cook so that the oil takes the flavor of the garlic.

3. Add the garlic and oil to a large fry pan on medium heat – I use my trusty electric fry pan. Cook on medium temperature until garlic begins to brown – lower heat and allow to continue cooking. You do not want to burn the garlic or it will be bitter, you want it to remain light brown and be somewhat crunchy.

4. In a large stock pot or pasta pot bring salted water to a boil. Add two Tablespoons of olive oil to boiling water (so the pasta doesn”t stick together).Add the Linguine and cook approx. 1 minute less than the recommended time (usually 10 – 11 minutes).

5. Take the Pasta directly from the water and add to frying pan. I use a Japanese Spider strainer (it allows the water to drain). You can use a colander but you want a small amount of water to remain on the pasta. Turn the pasta until the garlic and oil is evenly mixed. Turn off the heat – add the butter and stir – add the Parmigiano-Reggiano and stir until pasta is coated.

Why add butter? The butter will turn the cheese, garlic and oil into a rich sauce. Can you leave the butter out – yes. But does it taste better with butter – YES!

6. Sprinkle chopped Parsley. Serve right in the fry pan.

This recipe will serve 6 people.

Variations on a theme: you can add broccoli, you can add sautéed mushrooms, you can add sliced chicken breast – but don”t add any seafood – the Parmigiano-Reggiano just doesn”t work well with seafo

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