Tuesday, March 30, 2010
Linguine with artichokes, shallots and pancetta
I adapted this pasta entree from the cover recipe of April's Food and Wine. Instead of using fresh artichokes, I went with frozen artichoke hearts for convenience, and I substituted my favorite shallots for ordinary onion.
It was easy to make, and we loved the flavors. Feel free to double the recipe for your family. We drank a California chardonnay with it, but a light Tuscan red is what the magazine suggests as wine accompaniment.
Recipe: Linguine with Artichokes, Shallots and Pancetta
1/4 cup extra-virgin olive oil
2 ounces chopped pancetta
1 large shallot, chopped
3 large cloves garlic, minced
1 12-ounce package frozen artichoke hearts, slightly thawed (leaving in the fridge for a couple of hours before you prepare the dish is sufficient)
Juice of 1/2 lemon
1/4 cup white wine
Salt and pepper to taste
8 ounces whole-wheat linguine or spaghetti
1/2 cup Parmesan cheese, plus more at table
1. Heat olive oil over moderate heat in a large skillet. Add pancetta, shallot and garlic. Cook, stirring frequently, for 8-10 minutes until vegetables are tender.
2. Slice semi-frozen artichoke hearts lengthwise into 1/3-inch pieces and add to skillet. Cover, reduce heat to low, and cook for a few minutes (about 5-8). Add lemon juice and wine, cover again and simmer.
3. Meanwhile, cook the linguine according to package directions, drain and reserve 1/2 cup of cooking liquid.
4. Add pasta to the skillet with the artichokes, season with salt and pepper, and stir 1/2 cup of cheese. Serve with extra cheese, if desired.