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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 (Serves 2) Ingredients: 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
Instructions: 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.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.