Le Cirque's Linguine With Asparagus

"Another fabulous little pasta from the famous restaurant of Sirio Maccione. This is all about fresh quality ingredients, and is ridiculously simple to make."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
30mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Put asparagus in a pot of cold salted water, bring to a boil, drain and set aside.
  • Heat the olive oil in a large skillet.
  • Add garlic, tomatoes, scallions, pepper flakes and salt and pepper.
  • Cook over medium heat about 4 minutes, stirring occasionally.
  • Add Asparagus and cook one minute to warm.
  • Meanwhile, cook linguini in boiling salted water until al dente and drain.
  • Toss pasta into the sauce and sprinkle with the basil.
  • Serve immediately with the Parmigiano.

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Reviews

  1. So good. I didn't par boil the asparagus, just added to the tomato mixture in the skillet. I did add some of the pasta water after the pasta was added to the sauce and topped with additional olive oil. Thanks Chef Kate.
     
  2. I have never been to Le Cirque's for dinner but hope to someday. This linquine is awesome!! Followed the recipe exactly and it is so good. The asparagus is tender crisp and the tomato mixture has great flavor. All of this over the linquine makes a very tasty meal!
     
  3. I made this for dinner tonight Kate and it is fabulous. Probably better with fresh basil but it is not available here right now so I used some that I had dried from summer. I love the texture and colors of the asparagus and the linguini together. Something different. I also did not add the red pepper flakes as hot and me do not go together but I did put on table for DH and DS to add. Apr 10, 2006 (edited to fix my typo errors)
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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