Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Linguine with Braised Garlic and Balsamic Vinegar

This 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).

Shirley says: "This recipes comes from The Splendid Table".


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 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 cheese
8 - 10 tsp artisan made or high quality commercial balsamic vinegar (if using commercial, blend in 1 tsp brown sugar)


Braising the Garlic:

  • In 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 setting.
  • Cook covered for 5 minutes.
  • Uncover and continue cooking over the lowest possible heat for 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 the garlic turn medium to dark brown, as it will be bitter.

Cooking the Pasta:

  • Warm a serving bowl and shallow soup dishes in a low oven.
  • While the garlic is braising, bring the salted water to a fierce boil and drop in the pasta. Stir occasionally.
  • Cook 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.
  • Spoon about 3 tablespoons of the cooking water into the cooked garlic just before draining the pasta. Drain in a colander.

Finishing and Serving:

  • Remove the garlic from the heat and add the hot drained pasta.
  • Add 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.
  • 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 vinegar.

Serves 6 - 8 (starter)
Serves 4 - 6 (main course)

Shirley Cline