Spring Linguine
8 ounces linguine, -- fine 2 quarts salted water 1/4 cup finely chopped bacon -- or pancetta 2 tablespoons olive oil 4 scallions, -- thinly sliced 12 ounces fresh asparagus, peeled...
Ingredients
- 8ouncelinguine, -- fine
- 2quarts salted water
- 1/4cupfinely chopped bacon -- or pancetta
- 2tablespoonolive oil
- 4scallions, -- thinly sliced
- 12ouncefresh asparagus, peeled and cut
- 2tablespoonsliced pitted cured black olives
Directions
- 1
8 ounces linguine, -- fine 2 quarts salted water 1/4 cup finely chopped bacon -- or pancetta 2 tablespoons olive oil 4 scallions, -- thinly
- 2
While the water is coming to a boil prepare the ingredients you will need for your sauce
- 3
Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite
- 4
Meanwhile heat the bacon in a skillet
- 5
When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously,
- 6
Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls
- 7
Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little em
- 8
Season to taste with salt and pepper and spoon over the pasta