Post by chief_cook2 on May 10, 2003 15:29:08 GMT -6
Ingredients
3 tablespoons plus 1 teaspoon extra virgin olive oil
1 cup fresh bread crumbs made from cubed Italian or French bread, including
crust, coarsely ground in food processor or blender
1/2 cup finely chopped red onion
2 teaspoons minced garlic
3/4 cup chicken broth, preferably homemade, or defatted low-sodium canned
1/2 teaspoon coarse salt
1/2 teaspoon crushed red pepper flakes
1/2 cup loosely packed chopped fresh basil leaves
1/3 cup loosely packed chopped fresh mint leaves
1/2 cup loosely packed chopped Italian parsley leaves
3 tablespoons minced fresh thyme
1 pound linguine
Instructions
In a 10-inch nonstick skillet, heat 1 teaspoon oil over medium heat. Add
bread crumbs and toast until golden, stirring frequently to prevent scorch
ing. Remove from heat and transfer to a small bowl. In same skillet, heat
remaining 3 tablespoons oil over low heat. Add onion and sauté, stirring
frequently, until soft but not brown, about 2 minutes. Add garlic and cook
until soft, about 30 seconds. Stir in chicken broth and simmer until heated.
Season with salt and red pepper flakes. Transfer mixture to pasta bowl, add
fresh herbs, and stir to combine. Cook pasta in 6 quarts boiling water with 2
teaspoons coarse salt until al dente. Drain pasta, transfer to pasta bowl,
and toss with herb mixture. Sprinkle toasted bread crumbs on top and serve.
Yield: 6 servings