Le Cirque's Linguine With Asparagus
- Reviews 3
Ready In: 30 mins
Serves: 4-6
Ingredients
- 1 1⁄2 lbs asparagus, trimmed and cut on the diagonal into 1/2-inch pieces
- 1⁄4 cup olive oil
- 2 teaspoons garlic, finely choppped
- 2 lbs tomatoes, peeled and coarsely chopped (about 4 cups)
- 1⁄4 cup scallion, trimmed and cut on the diagonal into 1/2-inch pieces (about one bunch)
- 1⁄4 teaspoon dried red pepper flakes
- salt & freshly ground black pepper
- 3⁄4 lb linguine
- 1 cup basil, coarsely chopped (only fresh will do)
- 1⁄4 parmigiano-reggiano cheese, freshly grated
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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