Recipe No 255 pasta Original 2013 Adapted 2013

Linguini with asparagus, prosciutto and capers

Time

Prep:

Total:

Difficulty
easy
Yield
4 serves • 1000 g
Metric Imperial

Processes

  • Water, cold (1 litre / 1 quart)
    1000 g
  • Ice
    1000 g
  1. 01
    Combine in a large bowl.

  • Asparagus, ends trimmed, sliced on a diagonal to create 1" / 2.5 cm pieces
    600 g
  • Water, boiling
    as needed
  1. 02
    Blanch . (Reserve water and keep hot for .)
  2. 03
    Plunge into ice bath . Set aside .
  3. 04
    Drain. Pat dry.

  1. 05
    Cook . (Proceed with step 08 during this time.)
  2. 06
    Reserve 125 g / 4.5 oz / ½ cup water.
  3. 07
    Drain.

  • Butter, unsalted (2 tbsp)
    30 g
  1. 08
    Heat in a pan over medium heat until melted.

  • Capers, drained (2 tbsp)
    17 g
  1. 09
    Add to pan.
  2. 10
    Cook until fragrant, about .
  3. 11
    Add asparagus . Stir to combine and warm through.
  4. 12
    Add reserved pasta water . Bring to boil over high heat.
  5. 13
    Add pasta. Stir continuously until water has reduced to a creamy sauce.
  6. 14
    Remove from heat.

  • Prosciutto, thinly sliced, cut crosswise into ½" / 1.3 cm wide strips
    110 g
  • Lemon juice (1 lemon)
    48 g
  • Lemon zest (1 lemon)
    2 g
  • Butter, unsalted (1 tbsp)
    15 g
  • Pepper (½ tsp)
    1.2 g
  1. 15
    Add to pan. Toss gently to combine.
  2. 16
    Divide between serving bowls.

  • Parmigiano reggiano, grated
    to taste
  1. 17
    Garnish.

Notes

Use at least 4 litres / 16 cups water to boil the pasta . Use a high heat to keep the water boiling; an induction cooktop on max power is excellent for this purpose.

Categorisation

Category
pasta
Meal
dinner lunch
Cuisine
italian
Diet
omnivorous
Tags
asparagus capers dinner tonight linguini pasta prosciutto serious eats