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Thursday, August 30, 2012

Six-Herb Linguine = simple supper

Here is a recipe I found in an issue of Good Housekeeping.  It is simple to whip up and very flavorful.  Give it a try.  We sign papers on our house next Friday - YES - get this move and transition going.  However I will miss Fergus Falls and am leaving both of my kids here (as they are attending college and working).  That part I am so NOT looking forward to.

Six-Herb Linguine
2 tsp. olive oil
2 medium shallots, finely chopped (or use 1 small onion)
2 tsp. finely chopped garlic
8 fresh sage leaves, finely chopped
1 tbsp. fresh oregano leaves or a dash of the kind in the spice tin
1 tsp. fresh rosemary, finely chopped
1/2 c. chicken broth
1/2 c. dry white wine
1/2 c. basil leaves
1/4 c. fresh parsley, chopped fine
1/4 c. snipped fresh chives
2 oz. freshly grated parmesan cheese or about 1/2 cup)
1 1# box of linguine noodles

Cook your pasta and then drain, reserve 1/4 c. of the pasta water.  Put the pasta back into the large pot.
In a skillet heat the oil, add shallots and cook 2 minutes.  Add garlic, sage, oregano, rosemary and some salt and pepper.  Cook 1 minute.  Add broth and wine.  Bring to a boil.  Reduce heat and cook 5 minutes.  Stir sauce into pasta, stir in the rest of the ingredients, including the pasta water.  Stir in the parmesan cheese. 

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