Linguine with Fresh Herbs
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
tablespoons plus 1 teaspoon extra virgin olive
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
3 tablespoons minced fresh thyme
1 pound linguine
a 10-inch nonstick skillet, heat 1 teaspoon
oil over medium heat. Add bread crumbs and toast
until golden, stirring frequently to prevent
scorching. Remove from heat and transfer to
a small bowl.
same skillet, heat remaining 3 tablespoons oil
over low heat. Add onion and sauté, stirring
frequently, until soft but not brown, about
garlic and cook until soft, about 30 seconds.
in chicken broth and simmer until heated. Season
with salt and red pepper flakes.
mixture to pasta bowl, add fresh herbs, and
stir to combine.
pasta in 6 quarts boiling water with 2 teaspoons
coarse salt until al dente.
pasta, transfer to pasta bowl, and toss with
toasted bread crumbs on top and serve.