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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
Pasta:
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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