Beggar’s Linguine is SoupAddict’s most recent life lesson on the value of listening to your superiors. I always assumed that the life lessons to be learned would decrease as you get older (and, presumably, wiser), but that hasn’t been the case. The Universe just keeps packin’ ’em on.
Of course, the prerequisite life lesson here is to identify who your superiors actually are. Sandra Lee and her canned frosting “chocolate truffles” (follow link at your own risk [shudder])?
Not SoupAddict’s superior.
I think it was the raisins that did me in. Not. a. fan. Raisins and pasta. I really wanted to hate this dish.
Just for the record, SoupAddict rejected the Humble Pie because it would’ve taken up too much room in her tummy. There’s beggar’s linguine to be eaten, people.
P.S.: Initially I had assumed that the word “beggar’s” in the title meant it was an inexpensive dish to pull together. In hindsight, I’m certain that it means that, once tried, you’ll beg for this dish again and again.
from doriegreenspan.com and Around My French Table
Makes 6 to 8 starter servings or 4 main-course servings
1 box (14 to 16 ounces) linguine
1 1/2 sticks (6 ounces) unsalted butter
1/3 cup shelled pistachios, coarsely chopped
1/3 cup almonds, coarsely chopped
8 plump dried mission figs or 3 dried kadota figs, finely diced
1/4 cup plump, moist raisins (golden raisins are nice here)
1/2 cup grated Parmesan (more or less to taste)
Grated zest of 1/2 orange (or more to taste)
Minced chives and/or parsley leaves, for serving (optional)
Salt and freshly ground black pepper
Cook the linguine according to the package directions. When the pasta is cooked, drain it well, but don’t rinse it.
About 5 minutes before the pasta is ready, melt the butter over medium heat in a large high-sided skillet or casserole. (You’re going to add the pasta to this pan, so make sure it’s large enough.) When the butter is melted, hot and golden, stir in the nuts, figs and raisins. Allow the butter to bubble and boil – you want it to cook to a lovely light brown, or to turn into pan beurre noisette, butter with the color and fragrance of hazelnuts – and when it’s reached just the color you want, add the pasta to the pan. Stir the pasta around in the butter to coat it evenly and to tangle it up with the bits of fruit and nuts.
Turn the pasta into a warm serving bowl, add the grated cheese and season with salt and a generous amount of black pepper. Toss and turn the pasta to incorporate the cheese, then dust the top of the mound with orange zest and chives and/or parsley, if you’re using them.
Serving: Bring the pasta to the table and, just before you’re ready to dish out the first serving, give it one more toss to mix in the zest and herbs. The pasta is so good – and so surprising – that it should be served on its own as its own course, whether first, middle (as the Italians would have it) or main.
Storing: This is not a dish that can be reheated and it’s not a pasta that can be served cold, so eat up!