Linguine with Fresh Herbs
All winter i dream of the time when there are so many fresh herbs that it seems imperative to use them at almost every meal. One of my favorite ways to take advantage of this abundance is to mix large quantities of herbs with pasta and a simple base of olive oil and garlic. In winter, a dish like this would not only seem exotic but would also cost a small fortune. In summer, however, it is an inexpensive no-brainer.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Combine the olive oil and garlic in a small saucepan over medium-low heat. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Put them in a bowl large enough to hold the pasta. Cut the butter into bits if you’re using it and add it to the bowl.
Step 2
Salt the water and cook the pasta until tender but not mushy. Reserve 1/2 cup of the pasta-cooking water, then drain the pasta and toss with the herbs and reserved olive oil–garlic mixture. Add a little more olive oil or some of the pasta water if you did not use butter and the mixture seems dry. Season with salt and pepper and serve.
