*  Exported from  MasterCook II  *
 
                                 Spring Linguine
 
 Recipe By     :MONDAY TO FRIDAY SHOW #MF6669
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        8  ounces        linguine, -- fine
        2  quarts        salted water
      1/4  cup           finely chopped bacon -- or pancetta
        2  tablespoons   olive oil
        4                scallions, -- thinly sliced
       12  ounces        fresh asparagus, peeled and cut
                         diagonally into 1/2 inch slices
        1  tablespoonfu  each of lemon juice and unsalted butter
                         Salt and freshly ground black pepper
      1/2  cup           crumbled fresh goat’s or farmer’s cheese
        2  tablespoons   sliced pitted cured black olives
 
 
 Bring salted water to a boil. While the water is coming to a boil prepare
 the ingredients you will need for your sauce. Add the linguine to the
 salted water and cook for 8 to 10 minutes or until cooked but still firm to
 the bite.
 
 Meanwhile heat the bacon in a skillet. When the fat has rendered and the
 bacon bits are crisp, add the scallions and asparagus and cook over
 moderate heat, stirring continuously, for about 2 minutes or until the
 asparagus are crisp tender.
 
 Drain the pasta (reserving a tablespoonful of cooking water) and portion it
 into pasta bowls.
 
 Add the water, lemon juice and butter to the asparagus skillet and swirl
 the ingredients around until the liquid and butter form a little emulsion.
 Season to taste with salt and pepper and spoon over the pasta. Garnish with
 cheese and olives.
 
 Yield: 2 servings
 
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