Wednesday, June 2, 2010

Linguini with Spinach in a Garlic Cream Sauce


1 375g pkg. linguine noodles, cooked
Olive oil
2 tsp. butter
2 cloves of garlic, minced
½ of a freshly grated nutmeg (or substitute with 1/2-1 tsp. ground nutmeg)
1 and 3/4 cups fresh spinach, washed thoroughly and finely chopped - This might seem like a lot, but fresh greens wilt down to less than half their size when cooked. This is because they have a really high water content and when they are being cooked all the water evaporates. So you’ll end up with a lot less than you started with!
Sea salt and black pepper to taste
1/2 cup heavy cream
5 oz. mascarpone cheese - You’ll find mascarpone in the specialty cheese section with the Italian cheeses. 
2 handfuls of freshly grated parmesan cheese


Cook pasta al dente according to package instructions.

Warm a frying pan and add a drizzle of olive oil, the butter, garlic, and nutmeg. When the butter melts, add the spinach and cook for about 5 minutes, or until the spinach has wilted down and is dark green. Season with salt and pepper to taste.

Add in the cream, mascarpone and a small ladle of cooking water from the pasta. Let this come to simmer and then season to taste again.

Drain the cooked pasta, reserving some of the cooking water, then stir it into the spinach cream sauce. If the sauce is too thick then just alternate adding a little bit of the pasta water and a little bit of cream. When it is perfect, add the parmesan and toss everything together.

Serve with fresh crusty bread and a salad.

No comments:

Post a Comment