Crispy Pasta

A Paul Newman recipe that calls for crisping cooked orechiette pasta in oil and serving with broccoli, fresh parmesan and pine nuts. It sounds divine for a special meal, suppose you could sub small shells.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 24  ounces  dried  orecchiette (1 1/2 16 oz boxes)
• 3⁄4  vegetable oil
• 2  tablespoons  slivered garlic
• 5  cups  small broccoli florets
• 1⁄3 cup dry white wine
• 1⁄4 cup fresh lemon juice
• 3  tablespoons  balsamic vinegar
• 6  tablespoons unsalted butter, cut into chunks,softened
• 1⁄2 cup  toasted pine nuts
• 1  cup  freshly grated parmesan cheese
•  salt, to taste
•  fresh ground pepper

Directions

1. Cook pasta until tender, but firm.
2. Drain and rinse in cold water, drain well.
3. Have ready two medium saute pans.
4. Heat 1/4 oil in each until smoking.
5. Add pasta carefully to each pan, dividing equally.
6. Spread out in even layers and cook for about 3 minutes, or medium brown on underside.
7. Turn pasta over and cook, WITHOUT stirring, until browned on the other side.
8. Transfer pasta and oil in a large bowl and keep warm.
9. Heat remaining 1/4 cup oil in one pan until hot.
10. Add garlic and broccoli, saute and toss for about 5 minutes.
11. Add wine, lemon juice, salt and pepper, cook for additional 3 minutes.
12. Transfer to 13 X 9 flame proof baking dish.
13. Add pasta,vinegar, butter and pine nuts to the baking dish and toss over medium high heat until butter is melted.
14. Add 1/2 cup of cheese and toss again.
15. Serve with remaining cheese and additional fresh ground pepper.