• Ingredients: 34
  • Serves: 2

Green noodles with garlic with dried spinach linguine, or 3 garlic cloves, olive oil, fresh cilantro sprigs, freshly grated parmesan.

Ingredients

  • 1/2 lb. dried spinach linguine
  • 2 or 3 garlic cloves
  • 3 tbsps. olive oil
  • 1/2 cup fresh cilantro sprigs
  • 1/3 cup freshly grated Parmesan

For crêpes

  • 7/8 cup flour
  • 1/4 cup sugar
  • 1/8 tsp. salt
  • 3 eggs
  • 1 tsp. grated lemon rind
  • 2 tbsps. cognac
  • 2 tbsps. melted butter
  • 1 1/2 cups milk

For filling

For topping

  • 1 cup pecan halves, toasted lightly and cooled

For assembly and decoration

  • Assorted berries and cut fruit
  • cut fruit

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Bring a kettle three fourths full with salted water to a boil and cook linguine until al dente. While pasta is cooking, force garlic through a garlic press into a 10- to 12-inch skillet and add oil.

    For this step you will need

  2. Step 2 Cook garlic over moderately low heat, stirring, until fragrant, 1 to 2 minutes. Chop cilantro sprigs.

    For this step you will need

  3. Step 3 Ladle out and reserve about 1/4 cup pasta cooking water. Drain linguine in a colander and add to garlic mixture.

    For this step you will need

  4. Step 4 Cook mixture over moderate heat, tossing pasta until coated well with oil and garlic, about 1 minute (if pasta appears dry, add reserved pasta cooking water, 1 tablespoon at a time).

    For this step you will need

  5. Step 5 Add Parmesan and toss linguine until cheese begins to melt. Remove skillet from heat and toss linguine with cilantro and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 660 Carbohydrates 86 g (29%)
Fat 26 g (39%) Protein 20 g (40%)
Saturated Fat 5 g (27%) Sodium 237 mg (10%)
Polyunsaturated Fat 3 g Fiber 4 g (15%)
Monounsaturated Fat 16 g Cholesterol 10 mg (3%)