St Patricks Linguine Recipes

LINGUINE WITH GARLIC OIL AND PANCETTA

Steps:

• Preheat the oven to 500 degrees F.
• Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
• And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

ST. PATRICK'S LINGUINE

Steps:

• In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.
• Stir in the shallots and garlic and saute 3 to 4 minutes longer.
• Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine.
• Add in the cream, half- and-half, the mustards and the horseradish.
• Let simmer until the sauce has tightened up a bit, about 5 minutes.
• Stir in the shredded cheese and adjust seasonings, as needed.
• Stir in the peas and the pasta, then transfer into a serving dish.
• Serve immediately garnished with the Parmesan.