Pasta With Artichokes & Anchovies Recipe
Ingredients
| Linguine | 8 Ounce, dried | |
| 1 jar (about 6 oz./170 g) marinated artichoke hearts | ||
| Garlic | 2 Clove (5gm), pressed | |
| Anchovy paste | 1 Tablespoon | |
| Ripe olives | 1 Can (10oz), drained | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley sprigs | ||
| Pepper | 1 | |
Directions
1. In a 4- to 5-quart (3.8- to 5-liter) pan, cook linguine in about 8 cups (1.9 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. Drain well, transfer to a warm wide bowl, and keep warm.
2. While pasta is cooking, carefully drain marinade from artichokes into a wide nonstick frying pan or wok. Cut artichokes into bite-size pieces and set aside. Heat marinade over medium heat; add garlic and stir-fry until pale gold (about 3 minutes). Add anchovy paste, olives, and artichokes; stir-fry until heated through (about 2 minutes).
3. Pour artichoke mixture over pasta. Add chopped parsley and cheese; mix gently but thoroughly. Garnish with parsley sprigs; season to taste with pepper.
3. Smoothly blend cornstarch with 2 tablespoons (30 ml) of the milk. Add cornstarch mixture, remaining milk, half-and-half, and broth to pan. Return to medium-high heat and bring to a boil, stirring. Reduce heat to low and add cheese, thyme, marjoram, sage, and nutmeg; stir until cheese is melted. Remove pan from heat and stir in sherry.
4. Spoon sauce over pasta; mix gently. Spoon pasta onto individual plates; sprinkle with lemon peel. Season to taste with salt and pepper.`
2. While pasta is cooking, carefully drain marinade from artichokes into a wide nonstick frying pan or wok. Cut artichokes into bite-size pieces and set aside. Heat marinade over medium heat; add garlic and stir-fry until pale gold (about 3 minutes). Add anchovy paste, olives, and artichokes; stir-fry until heated through (about 2 minutes).
3. Pour artichoke mixture over pasta. Add chopped parsley and cheese; mix gently but thoroughly. Garnish with parsley sprigs; season to taste with pepper.
3. Smoothly blend cornstarch with 2 tablespoons (30 ml) of the milk. Add cornstarch mixture, remaining milk, half-and-half, and broth to pan. Return to medium-high heat and bring to a boil, stirring. Reduce heat to low and add cheese, thyme, marjoram, sage, and nutmeg; stir until cheese is melted. Remove pan from heat and stir in sherry.
4. Spoon sauce over pasta; mix gently. Spoon pasta onto individual plates; sprinkle with lemon peel. Season to taste with salt and pepper.`
Comments
Comments: 1 |
Add a Comment
Chef
