Dorie Greenspan's Beggar's Linguine

Most of the meals I make are not planned. I know, pretty bad huh? Often, I do not make a list to take to the grocery store. Yep, that's right...I pretty much wing it. I might have an idea what I want to do but things can change. That's what so great about this recipe, as almost all the ingredients will come from your pantry. It can be made at the last minute, with no big planning required. This dish is basically pasta with browned butter, dried fruits and nuts and it works, it really works.

This recipe is adapted from the "Around My French Table", by Dorie Greenspan. I followed the recipe very closely except for the amount of butter. I used half and still it was very good. Dorie notes "that this is not a dish that can be reheated, and it's not a pasta that can be served cold, so eat up!

Ingredients:

1 box 14-16 ounces linguine (I used fusilli)
1 1/2 sticks butter (12 tablespoons) (I used half)
1/3 cup shelled pistachios (coarsely chopped)
1/3 cup almonds (coarsely chopped)
8 plump dried mission figs (finely chopped)
1/4 cup golden raisins
1/2 cup Parmesan (grated)
1/2 orange (zest only)
Chives or parsley (minced)

To prepare:

*About 5 minutes before pasta is ready, your going to start the butter sauce. Also use a large pan as you will be adding the pasta to it at the end.*

Cook pasta to your preference or package directions. Drain well.

Melt butter in skillet over medium heat. When the butter is melted and golden, stir in the nuts, figs and raisins. Allow the butter to bubble and boil - you want to cook it to a light brown. When the butter has reached the desired color, add pasta. Season with salt and pepper. With tongs stir noodles around in your saucy mixture. Right before serving incorporate cheese and orange zest.

Remember, before serving, taste and add more salt and pepper if needed to make these flavors really pop.