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Recipe for :

Linguine with Braised Garlic and Balsamic Vinegar

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).


3 Tblsp. extra virgin olive oil or unsalted butter
8 large cloves garlic, cut into 1/4 inch dice
6 quarts salted water
1 lb. linguine
3 Tblsp. extra virgin olive oil or unsalted butter
Salt ad pepper to taste
1 to 1 1/2 cups (4 - 6 oz.) freshly grated Parmigiano-Reggiano cheese
8 - 10 tsp. artisan made or highly quality commercial balsamic vinegar (if using commercial, blend in 1 tsp. brown sugar)


The garlic can be braised up to 8 hours ahead. Set aside, covered at room temperature.

Braising the garlic:

  • In a large heavy skillet heat the 3 tablespoons oil or butter over medium low heat.
  • Add the garlic and lower the heat to the lowest possible setting. Cook covered 5 minutes.
  • Uncover and continue cooking over the lowest possible heat 8 minutes or until the garlic is barely colored to pale blond and very tender. Stir it frequently with a wooden spatula. Do not let garlic turn medium to dark brown as it will be bitter.
  • Warm a serving bowl and shallow soup dishes in a low oven.
  • As the garlic braises, bring the salted water to a fierce boil and drop in the pasta. Stir occasionally. Cook until al dente, according to directions.
  • Spoon about 3 tablespoons of the cooking water into the cooked garlic just before draining the pasta. Drain in a colander.
  • Remove the garlic from the heat and add the hot drained pasta.
  • Add the additional 3 tablespoons of oil or butter (the fresh taste of uncooked oil or butter brightens the dish) and toss with two wooden spatulas.
  • Season with salt and pepper.
  • Now toss with all of the cheese. Turn into the heated serving bowl.
  • As you serve the pasta, sprinkle each plateful with a teaspoon or so of the balsamic vinegar.

Shirley Cline