Linguini with broccoli and white wine sauce

By exdircomp

You may add other herbs such as thyme, marjoram, or tarragon

Ingredients

• 1 pound linguini
• 8 tablespoons butter
• 8 tablespoons extra virgin olive oil, plus more for drizzling
• 2 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 1 about 1 pound, brocolli
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 2 lemon, juiced and zested
• 1/4 cup finely chopped parsley leaves
• 2 tablespoons capers
• 1/2 pound sliced mushrooms

Preparation

Step 1

Directions


For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. When pasta removed add brocolli for about 2 minutes Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the mushrooms until juices are released. Saute the shallots, garlic, capers and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the brocolli with salt and pepper; add them to the pan and cook until they are soft but still crunchy, about 2 to 3 minutes. Remove the brocolli from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the brocolli to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.