Spicy Spinach Linguine with Olive Oil and Garlic September 26 2014

INGREDIENTS

• 12 ounces spinach linguine
•  
• 6 tablespoons extra-virgin olive oil
• 1 cup chopped fresh basil, divided
• 4 garlic cloves, minced
• 1/2 teaspoons dried crushed red pepper
• 1/2 cup dry white wine
• 1 1/2 cups grated Pecorino Romano cheese, divide

• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to same pot.
• Meanwhile, heat olive oil in heavy large skillet over medium-high heat. Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute. Add wine and boil until slightly reduced, about 3 minutes. Add mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 3/4 cup cheese.

Recipe By Stefanie Dirienzo, Mark L Smith

Photograph by Scott Peterson

Original recipe appeared in Bon Appetite

http://www.bonappetit.com/recipe/spicy-spinach-linguine-with-olive-oil-and-garlic

Recipe 1 September 25 2014

First Post September 25 2014

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