- 6
- 30 mins
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 pound shallots, thinly sliced
- 1 1/2 pounds thin asparagus—tips reserved, spears cut into pieces
- 1 garlic clove, thinly sliced
- 1 teaspoon crushed red pepper
- Salt
- 1/4 cup dry white wine
- 1 tablespoon Champagne vinegar
- 1 pound squid ink linguine or tagliatelle
- 1/2 cup crème fraîche
- 2 tablespoons snipped chives
- 2 tablespoons chopped parsley
- 1 tablespoon chopped tarragon
- 1/4 cup fine dry bread crumbs
- Freshly grated Parmigiano-Reggiano cheese, for serving
Preparation
Step 1
In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until softened, 8 minutes. Add the asparagus spears, garlic and crushed red pepper, season with salt and cook until the asparagus is crisp-tender, 3 minutes. Add the wine and vinegar and cook until nearly evaporated, 2 minutes.
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Add the pasta, water, crème fraîche, chives, parsley and tarragon to the skillet. Keep warm.
In a medium skillet, heat 1 tablespoon of the oil. Add the asparagus tips, season with salt and cook over high heat until crisp-tender, 3 minutes. Add the asparagus tips to the pasta and toss.
In the skillet, heat the remaining 1 tablespoon of oil. Add the bread crumbs and cook over moderate heat, stirring, until golden. Sprinkle over the pasta and serve, passing grated Parmigiano at the table.