Saturday, December 13, 2014

Linguine with Parsley and Anchovy

Thursday Dec. 11
Despite several hard freezes, the parsley plant in our garden is still hanging on.  Whenever it defrosts and perks up, we pick a big bunch and put it in the fridge for later; tonight we used it for Laurie Williams' invigorating recipe, both as instructed here.

Barbara forgot to use twisty pasta, but the linguine actually held the greens pretty well; and Holt forgot that you have to use the entire bunch of parsley, so the amount he had hand-chopped cooked down to about a spoonful.  Luckily he was able to throw the rest into the robot-coupe, and there was little difference between the greens that had sautéed for ten minutes and those that had only five.

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