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La Belle Cuisine
Spinach Fettuccine Salad with
Fresh Tomato Sauce
Appétit June 1988
Bon Appetit - One Year Subscription
8 pounds tomatoes, peeled, seeded
and coarsely chopped
6 tablespoons olive oil
1/4 cup minced shallots
2 tablespoons minced fresh marjoram or
2 teaspoons dried
2 tablespoons minced fresh parsley
1 tablespoon minced jalapeño (optional)
36 Mediterranean olives, such as Kalamata
or Niçoise, pitted
Salt and coarsely ground pepper
1 1/2 pounds spinach fettuccine
2 tablespoons olive oil
Combine tomatoes, 6 tablespoons olive oil, shallots, marjoram,
parsley and jalapeños in large bowl. Stir in olives. Cover and let stand at least 2
hours. Season with salt and pepper.
Cook fettuccine in large pot of rapidly boiling salted
water until just tender
but still firm to bite, stirring to prevent sticking. Drain.
Transfer to serving
bowl. Toss with 2 tablespoons olive oil. Cool. Add sauce and toss.
Accompaniments to this salad might include
green and yellow
bell peppers, crumbled Italian sausage, mussels, sautéed mushrooms,
prosciutto julienne and crab meat.
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