Nettle-Topped Linguine

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Nettle-Topped Linguine

Post by ThreeperMan on Sun 12 Jul 2009, 16:50

1/2 pound linguine, cooked during nettle prep

2 Tablespoons olive oil

1 Tablespoon unsalted butter

1 bunch green garlic, or 4 cloves garlic

1 shallot or small onion

Salt and Pepper

3/4 pound of fresh Nettles

fresh Parmesan or Pecorino cheese to grate

Nettle Preparation: Soak in cold water for at least 5 minutes while you put together the other ingredients. Completely submerge the nettles in cold water. Take care not to touch them yet. With a glove, remove the leaves from the largest stems. Some folks eat the stems too, it's up to you.

Cook shallot and garlic in the oil and butter over medium heat. Spin dry nettles in a salad spinner. Toss the dried-off nettles into the garlic/oil pan when the shallot is softening and toss with tongs until the nettles are wilted. At 1/4 cup or so water, turn to low heat, then cover, simmer until soft. Add cooked noodles, season to taste, and serve with grated cheese.
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ThreeperMan
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