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Linguine with Spinach, Garlic
and Olive Oil



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A nickel will get you on the subway,
but garlic will get you a seat.”
~ Old New York Proverb

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La Belle Cuisine


Linguine with Spinach, Garlic,
and Olive Oil

Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant

by Danny Meyer and Michael Romano,
1994, HarperCollins


“This is inspired by the classic Roman aglio e olio. We’ve simply added
fresh chopped spinach to the recipe, making it even more colorful and
nutritious. While the recipe calls for linguine, it would be equally
good with spaghetti or spaghettini. Freshly grated Pecorino Romano
brings out the best in this dish.”

Serves 4 to 6

Bread Crumb Topping:
4 tablespoons homemade bread crumbs
(grated day-old dry bread)
1 1/2 teaspoons finely grated
Pecorino Romano
2 tablespoons chopped parsley
1 teaspoon olive oil
1/8 teaspoon kosher salt
Freshly ground black pepper

1 tablespoon kosher salt
2/3 cup extra-virgin olive oil
6 garlic cloves, peeled and cut
into thin slivers
1 teaspoon dried red pepper flakes
1 pound spinach, stemmed, thoroughly
cleaned, and coarsely chopped
3/4 pound linguine
1 cup reserved pasta cooking water
1/4 cup finely grated Pecorino Romano

1. Combine topping ingredients in a small bowl and reserve.
2. In a large pasta pot, bring 4 quarts of water to a boil and add 1
tablespoon salt. Preheat the broiler.
3. In a large skillet, heat the olive oil and garlic over a low flame.
Cook the garlic slivers until they turn a light golden brown. This
should be a slow process in which the oil becomes infused with
the garlic’s fragrance. When the slivers are golden, remove them
with a slotted spoon and discard. (Some cooks claim the garlic
should be left in the dish. We disagree.)
4. Add the red pepper flakes to the oil and cook approximately 30
seconds to impart their warmth to the oil. Toss the spinach in the
oil and cook until limp, turning often with tongs or a kitchen fork.
Remove the pan from the heat and reserve until pasta is done.
5. Plunge the pasta into the boiling water and cook until al dente.
Just before draining the pasta, ladle 1 cup of its cooking water
into the spinach and oil and place the pan over moderate heat.
Drain the linguine and sprinkle the cheese directly onto the
steaming pasta. Add the linguine to the pan with the spinach and
oil and toss well. Transfer the pasta to an ovenproof serving
platter and sprinkle with the bread crumb mix. Broil until the
crumbs are golden brown and serve immediately.

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