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Recipe for :

Linguine with Fresh Herbs

This 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.

Being 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.


3 tablespoons plus 1 teaspoon extra virgin olive oil
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 leaves
3 tablespoons minced fresh thyme
1 pound linguine

  • In 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.
  • In same skillet, heat remaining 3 tablespoons oil over low heat. Add onion and sauté, stirring frequently, until soft but not brown, about 2 minutes.
  • Add garlic and cook until soft, about 30 seconds.
  • Stir in chicken broth and simmer until heated. Season with salt and red pepper flakes.
  • Transfer mixture to pasta bowl, add fresh herbs, and stir to combine.
  • Cook pasta in 6 quarts boiling water with 2 teaspoons coarse salt until al dente.
  • Drain pasta, transfer to pasta bowl, and toss with herb mixture.
  • Sprinkle toasted bread crumbs on top and serve.

Serves 6

Martin James