Nov 6, 2011

Spinach Linguine with Garlic Chips


As soon as I saw this recipe on Pioneer Woman, I knew I had to try it over pasta. My husband loves garlic and if he happens to walk in the kitchen when I'm slicing it, he always asks if he can eat one. A whole clove. In his mouth. Raw. Gag. I swear he burned his taste buds off when he went to Thailand. I thought maybe this recipe could make us both happy. It has garlic - which he loves, pasta - which I love, spinach so we don't feel as guilty when we go back for seconds, and it's all cooked so the hubby's breath won't be so potent (in the middle of the night when he rolls over and breaths into my face and I almost die - true story). 

I ended up making it when I was at my sister's house because we had some almost ready-to-throw-out spinach and lots of garlic... so the hubs hasn't tried it yet. But when I told him about it over the phone I heard his drool splashing on the ground. It really was delicious! I did notice that a few of the garlic chips were cooked more than others and they had a more bitter taste to them. So there's a fine line between cooking them long enough to get the spicy bite out and be crispy, but not so long that they become bitter. You'll just have to experiment a bit! 

INGREDIENTS

1 (12 oz) package Linguine
5 cloves Garlic, Peeled And Sliced Very Thin
4 Tablespoons Olive Oil
~12 oz Baby Spinach
1/2 teaspoon Salt
Freshly Ground Black Pepper
2 Tablespoons Balsamic Vinegar

DIRECTIONS:
Cook linguine according to package directions (I usually add a tablespoon of olive oil and about a teaspoon of salt). Drain and set aside.

Pour olive oil into an unheated stock pot and add garlic slices. Turn on stove to medium -low heat and allow garlic and oil to heat together. Watch the garlic carefully and stir to turn as it begins to bubble. Remove from oil with a slotted spoon as soon as it turns golden brown; do not allow to burn. Drain on a paper towel or paper bag.

Keeping heat on medium-low, add spinach to the skillet, turning gently with a spoon. Spinach will immediately begin wilting. Cook and stir only for one minute, adding salt and pepper to taste. Remove spinach to a plate. Add cooked pasta, spinach, garlic chips, and balsamic to pot (resisting the urge to drink the whole bottle of Balsamic...). Stir and serve quickly. So yummy!




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