Linguine With Savoy Cabbage
From katerina 18 years ago
- 15 minutes to make
- Serves 4
A great recipe to show off savoy cabbage, the anchovies make it.
Ingredients
- 1/4 cup extra-virgin olive oil shopping list
- 4 cloves garlic, crushed shopping list
- 1t of anchovy paste shopping list
- 1 dried red chile shopping list
- 1 head savoy cabbage, cored and shredded shopping list
- 1/2c stock shopping list
- 1/2c dry white wine shopping list
- 2t butter shopping list
- 1/4C Parmesan, freshly grated shopping list
- 1 lb. linguine shopping list
- salt and pepper shopping list
- fresh parsley, chopped shopping list
How to make it
- Put a large pot of salted water on to boil and put medium heat under a big cast iron saucepan, big enough to hold all the pasta.
- Put the olive oil, garlic cloves, chilis and anchovy paste in the saucepan, and cook stirring until garlic just begin to brown. the anchovy paste should dissolve into the oil. Add cabbage and stir regularly until it starts to brown.
- Put the pasta in the water and add the stock and wine to the saucepan with a few good grinds of pepper. Allow the cabbage to simmer, stirring while the pasta cooks.
- When the pasta is cooked, reserve about 1C of the pasta water and drain.
- Add the pasta to the saucepan and toss, adding the water to thicken the sauce. Add the parmesan and stir until it melts into the sauce. Adjust for seasonings and garnish with parsley.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- pateryalsa Madison, WI
- jo_jo_ba Oshawa, CA
- lexisone Albuquerque, NM
- katerina Vancouver, CA
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The Rating
Reviewed by 1 people-
This was delicious, enjoyed the flavor combination very much. Wonderful use of cabbage.
notyourmomma
in South St. Petersburg loved it
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