Linguine Mendiant (Beggar's Linguine)
This is a sweet and savory pasta that's wonderful to serve on a cool evening. The combination of nuts, dried fruit, and parmesan cheese is very rich and extremely satisfying. Loaded with protein, it's a great vegetarian option, and Linguine Mendiant is the perfect dish to make if you're in a rush for dinner.
Adapted from Dorie Greenspan's Around My French Table
Makes 4 servings
- 1 pound linguine
- 1-1/2 sticks (6 ounces) unsalted butter
- 1/3 cup shelled pistachios, coarsely chopped
- 1/3 cup almonds, coarsely chopped
- 8 plump dried mission figs or 3 dried kadota figs, finely diced
- 1/4 cup plump, moist golden raisins
- 1/2 cup grated Reggiano parmesan
- Grated zest of 1/2 orange
- Minced chives and/or parsley leaves, for serving (optional)
- Salt and freshly ground black pepper
Step 1: Cook the linguine according to the package directions.
Step 2: About 5 minutes before the pasta is ready, melt butter over medium heat in a large high-sided skillet or casserole.
Step 3: When the butter is melted, hot and golden, stir in the nuts, figs and raisins.
Step 4: Allow the butter to bubble and boil – you want it to cook to a lovely light brown. The butter should have the color and fragrance of hazelnuts – and when it’s reached just the color you want, add the pasta to the pan.
Step 5: Stir the pasta around in the butter to coat it evenly and to tangle it up with the bits of fruit and nuts.
Step 6: Turn the pasta into a warm serving bowl, add the grated cheese and season with salt and a generous amount of black pepper. Toss and turn the pasta to incorporate the cheese, then dust the top of the mound with orange zest and chives and/or parsley, if you’re using them. Serve immediately