Nicoise pasta

Name: Nicoise pasta
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz dry linguine noodles; 1 shallot, finely chopped; 2 cloves garlic, minced; 1 tbsp dried basil; 2 cups heavy cream; 1 tbsp unsalted butter; Parmesan cheese

Robert Gonzal @robert

Vancouver BC

This is Ludo Lefebvre's nicoise pasta recipe, with a couple of exceptions. First, he uses fresh basil (which, seriously...why wouldn't you?). Because my local grocery was out of fresh basil and I didn't feel like hunting around, I rolled with it and used the dried basil I had in my pantry. The dish still turned out nicely, although not as colourful and fresh. Second, I added chopped shallot. I like a little bite of shallot in my cream sauce. I also added an extra clove of garlic. And I changed the cooking process slightly as well. So that's four exceptions. Other than that, it's just like Ludo's.

Robert Gonzal @robert

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Ingredients

15 minutes

6 servings

16 ozdry linguine noodles
1shallot, finely chopped
2 clovesgarlic, minced
1 tbspdried basil
2 cupsheavy cream
1 tbspunsalted butter
Parmesan cheese

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Steps

15 minutes

1

Put a large pot of salted water on high heat. Drop in the linguine once the water comes to a boil. When the pasta's about 3/4 cooked, moved onto Step 2.
2

Add a splash of extra virgin olive oil to a large pan on medium heat. Add the shallot and garlic and sweat gently for 1 minute. Add the basil and cook another 1 minute. Turn the heat down to medium-low and add the cream, along with a good pinch of salt and a pinch of ground white pepper. Let the sauce warm through as the pasta finishes cooking.
3

When the pasta's cooked, drag the noodles into the pan of sauce. If it all gets too clumpy, add a splash of pasta cooking water. Stir in the butter, then serve with a cloud of freshly grated parmesan on top.