Friday, June 8, 2012

brown butter linguine with crispy sage and parmesan

This dish pretty much speaks for itself. Brown butter speaks for itself. Fried crispy sage gives this dish the crunch it needs and a nice earthy flavor, and the parmesan.... well cheese makes everything tastes a thousand times better.

This is definitely one of my favorite pasta dishes, not too heavy and of course you can substitute linguine for spaghetti, cappellini or any other pasta of your choice. It is a lot of clean up but so worth it!

Brown Butter Linguine with Crispy Sage and Parmesan

500g linguine, or any other pasta of your choice
1 tbsp unsalted butter
kosher salt and freshly ground black pepper
freshly grated parmesan cheese

for the crispy sage:
3 tbsp olive oil
a handful of whole sage leaves
a slight pinch of kosher salt

for the brown butter:
125g unsalted butter, cut into pieces
one sage stalk

Boil linguine (or pasta of your choice) in a large saucepan with 3 to 4 pinches of kosher salt. Cook until al dente. Drain well. Toss pasta with 1 tbsp of unsalted butter. Set aside.

For the crispy sage, heat olive oil in a medium saucepan. Fry sage until crispy, when it's done it starts to turn a darker green. Take it off the heat. Drain on paper towels, season with salt. Set aside.

For the brown butter, place chopped butter in another saucepan over low heat. When it starts to foam, add the sage stalk. Swirl the pan occasionally to prevent burning. When it starts to turn a golden color (and smells delish), remove the sage stalk and continue to brown butter until it turns a deep golden brown. Take it off the heat immediately. Season with salt and pepper. Strain over the linguine and toss evenly using tongs. Add crispy sage. Serve immediately with freshly grated parmesan.

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