is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
says: "This recipes comes from The Splendid
tblsp extra virgin olive oil or unsalted butter
8 large cloves garlic, cut into 1/4 inch dice
6 quarts salted water
1 lb fresh linguine or dried
3 tblsp extra virgin olive oil or unsalted butter
Salt and pepper to taste
1 - 1 1/2 cups (4 - 6 oz) freshly grated Parmigiano-Reggiano
8 - 10 tsp artisan made or high quality commercial
balsamic vinegar (if using commercial, blend
in 1 tsp brown sugar)
a large heavy skillet, heat the three tablespoons
of oil or butter over medium low heat. Add the
garlic and lower the heat to the lowest possible
covered for 5 minutes.
and continue cooking over the lowest possible
heat for 8 minutes or until the garlic is barely
colored to pale blond and very tender.
it frequently with a wooden spatula. Do not
let the garlic turn medium to dark brown, as
it will be bitter.
a serving bowl and shallow soup dishes in a
the garlic is braising, bring the salted water
to a fierce boil and drop in the pasta. Stir
only a few moments for fresh pasta and up to
10 minutes for the dried. Taste for doneness,
making sure it is tender but firm to the bite.
about 3 tablespoons of the cooking water into
the cooked garlic just before draining the pasta.
Drain in a colander.
the garlic from the heat and add the hot drained
the additional three tablespoons of oil or butter
(the fresh taste of uncooked oil or butter brightens
the dish) and toss with two wooden spatulas.
with salt and pepper.
toss with all of the cheese.
into the heated serving bowl. As you serve the
pasta, sprinkle each plateful with a teaspoon
or so of the vinegar.
6 - 8 (starter)
Serves 4 - 6 (main course)