• Browse ‘do you know where your sweater came from?’
Linguine with sherry sauce
Serve: Serves 2, with a salad
1 egg, beaten
2 tablespoons of fresh lemon juice
2 tablespoons of olive oil
Salt and pepper
4 ounces pancetta or pancetta substitute, finely chopped
1 large egg, beaten
2 cloves garlic, finely chopped
1 1/2 cups of fresh baby gem or any variety of small olives
10 baby artichokes, large stems removed, with leaves discarded
1/4 cup Italian herbs such as parsley, oregano, thyme, orelette, tarragon, scallions or basil
1/2 pound linguine
Make the sauce
In a non-reactive saucepan, combine the egg and olive oil. Add the eggs and pepper to taste. Add the pancetta, lemon juice and season with salt and pepper. Bring to a boil, whisk, and cook for 2 to 3 minutes. Meanwhile, whisk the egg, garlic and olives.
Finish the pasta
In a pot large enough to fill the pan, bring the pasta water to a boil. Add the pasta and 1 cup of the sauce. Cook and stir over the heat, until al dente and then drain and place on a clean surface. Add 2 tablespoons of the sauce to each pasta strand, drizzle the remaining sauce over the noodles and toss to coat evenly. Serve immediately.
•
Related video: Almost 2,000 different ways to cook pasta