Thursday, January 5, 2012

Six Herb Linguine

After all those rich holiday dinners
and sweet cookies, pies, and cakes
I figure it's time to lighten up a bit and enjoy some simple meals.

This dish looks veeerrrry similar to another pasta dish I made a while back.
But it’s different, I promise.

One of the best parts about going home to my parents house 
is going through my mom’s magazines to find recipes.  
She gets more magazines than anyone I know (right Dad?).  

Better Homes and Gardens, Good Housekeeping, Oprah, Taste of Home...
just to name a few.

Usually by the time I make it home every month or two, 
there’s a big pile of them just waiting for me to go through.  
And that’s exactly what I did over Thanksgiving. 
I came home with a pile of new recipes to try out, including this one.

For those of you (ahem, Hannah) that don’t want clams in your linguine, 
this tastes very similar to the other recipe but without that pesky shellfish.

While buying the fresh herbs may add up, 
I’m sure you can find ways to incorporate them into other recipes.  

Six Herb Linguine
Good Housekeeping

2 teaspoons extra virgin olive oil
2 medium shallots, finely chopped
2 cloves garlic, finely chopped
8 fresh sage leaves, finely chopped
1 Tablespoon packed fresh oregano leaves, finely chopped
1 teaspoon fresh rosemary, finely chopped
½ cup chicken broth
½ cup dry white wine
12 oz linguine
½ cup fresh packed basil leaves
¼ cup loosely packed fresh flat leaf parsely leaves, plus garnish
¼ cup snipped fresh chives
2 oz freshly grated Parmesan

Heat large pot of salted water to boiling.  Add linguine and cook as directed.
In a large skillet, heat oil on medium.
Add shallots, cook for 2 minutes stirring frequently.
Add garlic, sage, oregano, rosemary, and ¼ teaspoon each salt and pepper.
Cook 1 minute, stirring frequently.
Add broth and wine.  Heat to boiling on high.
Reduce heat to medium and reduce to about half. 
Remove from heat.
Finely chop basil and parsley.
When pasta is done, reserve ¼ cup water, then drain.
Return pasta to pot. Stir in wine/herb mixture 
along with chives, parsley, basil, and reserved water.  
Toss to combine.
Serve topped with parmesan. 
Garnish with parsley.

(415 calories, 18g protein, 68g carbs, 8g total fat, 3g fiber, 13mg cholesterol, 500mg sodium)

1 comment:

  1. Yum! Ok, even more yum because you mentioned the word clams. I'm sure they can be added to this dish... :)