Linguini in a scallion arrabiata

Yield: 4 servings

Measure Ingredient
1 pounds Dried Italian linguini or linguine fine
1 tablespoon Salt
2 cups Basic Tomato Sauce; see * Note
2 tablespoons Crushed red chili flakes
1 bunch Scallions - (abt 6); thinly sliced

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Bring 6 quarts water to a boil and add 1 tablespoon salt. Place linguini in boiling water. The linguini should take 8 to 10 minutes to cook, more than enough time to assemble everything else you need to prepare if you are well organized. In a 12- to 14-inch saute pan with angled sides, heat the Basic Tomato Sauce and crushed red chili flakes to a simmer. When the pasta is al dente or cooked to your taste, drain the pasta in a colander over the sink.

Place the drained pasta into the saute pan with the sauce. Carefully mix together by shaking the pan and minimally stirring the pasta with a pair of tongs. Add the chopped scallions and bring heat to medium-high. Saute and stir briefly for 30 seconds, just until the pasta is well coated and not soupy. Pour into heated serving bowls. Serve immediately. This recipe yields 4 servings as a main course or 8 appetizers.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5606 broadcast 01-01-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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