Modernist Recipes DB

Linguini with asparagus, prosciutto and capers

Time

15 minutes total: 10 minutes attended, 5 minutes unattended

Difficulty

easy 

Yield

1000 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Water, cold
1000 g
1 litre / 1 quart
Ice
1000 g
2 lb
1
Combine in a large bowl.
B
Asparagus, ends trimmed, sliced on a diagonal to create 1" / 2.5 cm pieces
600 g
1½ lb
Water, boiling
as needed
2
Blanch 2 minutes. (Reserve water and keep hot for C.)
3
Plunge into ice bath A. Set aside 15 minutes.
4
Drain. Pat dry.
C
Linguini (Pasta dough)
340 g
¾ lb
5
Cook 2 minutes. (Proceed with step 8 during this time.)
6
Reserve 125 g / ½ cup water.
7
Drain.
D
Butter, unsalted
30 g
2 tbsp
8
Heat in a pan over medium heat until melted.
E
Capers, drained
17 g
2 tbsp
9
Add to pan.
0
Cook until fragrant, about 2 minutes.
-
Add asparagus B. Stir to combine and warm through.
=
Add reserved pasta water C. Bring to boil over high heat.
q
Add pasta. Stir continuously until water has reduced to a creamy sauce.
w
Remove from heat.
F
Prosciutto, thinly sliced, cut crosswise into 0.5" / 1.3 cm wide strips
110 g
4 ounces
Lemon juice
48 g
1 lemon
Lemon zest
2 g
1 lemon
Butter, unsalted
15 g
1 tbsp
Pepper
1.2 g
½ tsp
e
Add to pan. Toss gently to combine.
r
Divide between serving bowls.
G
Parmigiano reggiano, grated
to taste
t
Garnish.

Original: 2013. Adapted: 2013.

Notes

Use at least 4 litres / 16 cups water to boil the pasta B. Use a high heat to keep the water boiling; an induction cooktop on max power is excellent for this purpose.

Nutrition
Serving size 250 g; calories 333.4 kcal, kilojoules 1397.4 kJ, protein 6.2 g, carbohydrates 4.5 g, sugar 3.9 g, fat 31.9 g, saturated fat 14.6 g, unsaturated fat 25.4 g, trans fat 0.4 g, fiber 4.2 g, cholesterol 52.1 mg,

Type pasta

Author

Yield

g

Servings

Serving size 250 g

Serve

Per
serve
Energy (kcal)333.4
Energy (kJ)1397.4
Protein (g)6.2
Fat (g)31.9
Carbs (g)4.5
Sugars (g)3.9
Fiber (g)4.2
Sodium (mg)317.1
Cholesterol (mg)52.1

Full details