Champagne Pasta

by Michelle on June 9, 2010

According to our local weatherman this the the warmest summer on record for the Chicago Area. Although we are now receiving some much needed rain, this is the first time it’s rained in probably ten days. It’s just so dry!

But enough about weather and on to the food!

Ever since I made the Drunken Pasta, I’ve wanted to try making pasta with champagne. There’s something about the carbonated bubbles that makes cooking with Champagne so much fun!

Again I made a simple Aglio E Olio but added toasted Pecans and freshly grated Parmesan Cheese. Although not as dramatic as the red Drunken Pasta, the Champagne Pasta was very good and the toasted Pecans added so much flavor. I love to add nuts to any dish, especially pasta dishes!




Champagne Pasta
Recipe developed by BigBlackDog

1 lb. Linguine
3-4 cups Champagne
4 tablespoons extra virgin olive oil
3-4 Green Onion, sliced into thin coins (save some for garnish)
3-4 garlic cloves
1/4 tsp Hot Hungarian Paprika
1/4 tsp dried Oregano
3-4 fresh Basil, minced
1/2 c. Pecans, medium pieced and toasted
Salt and freshly ground pepper to taste
1/2 c freshly grated Parmesan cheese
1/3 c fresh parsley, minced

In a small skillet, on a low setting heat 1/2 TBL Olive Oil. Add pecans. Nuts burn very easy so just heat the pecans for 1-2 minutes. Remove nuts from pan and set aside.

Peel the garlic but leave the cloves whole. In a small skillet, add 3 1/2 TBL Olive Oil and gently heat. Add the garlic cloves and on the lowest setting possible, heat the garlic cloves until they are barely golden brown. Remove garlic to a cutting board and mash with a fork.

Bring salted water to boil in a large pot. Add spaghetti and cook until just par boiled about 2-3 minutes. Drain.

In a second large pasta pot, put your champagne on to boil.

When the wine is boiling add the partially cooked pasta and cook until pasta has completely absorbed the wine about 7-8 minutes. Be careful to not over cook the pasta. Drain and discard wine.

To the garlic oil, add mashed garlic, Green Onions, Paprika, Oregano, Basil, Pepper and Nuts. Blend well and simmer for 2 to 3 minutes.

Add cooked pasta to the oil/garlic sauce and add the fresh parsley. Heat through and toss well.

To serve top pasta with Green Onion Coins and Parmesan cheese. Serve.




All Rights Reserved 2008-10 © BigBlackDog

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Comments

  • MaryMoh June 9, 2010 at 2:46 am

    What a beautiful pasta dish! I love the colour. Beautiful photography! I have a few bottles of champagne. Must try this someday. Thanks for sharing.

  • pam June 9, 2010 at 5:47 am

    I love Aglio E Olio and this riff on it sounds fantastic!

  • kat June 9, 2010 at 8:56 am

    & then you have an excuse to finish off the bottle of champagne!

  • Sheila June 9, 2010 at 9:33 am

    Oh, Michelle! That sounds and looks SO delicious. I am ready for a great big plate full. Now I know what I can do with the champagne that I’ve received as gifts! Just tell me this, do you feel bubbly when you eat it??? 😉

    XO,

    Sheila

  • Jenny Flake June 9, 2010 at 9:46 am

    Killer pasta! Can I have some for dinner please!! Love it Michelle :)

  • Bonnie June 9, 2010 at 9:50 am

    I haven’t had time for baking lately, but I wan’t to check in and send you my best wishes. Hope your recovery is going well.

  • Krista June 9, 2010 at 10:41 am

    Beautifully done, Michelle! I’ve never added nuts to pasta before, but what a splendid idea! I have all sorts at home waiting to be used. :-)

  • Kayte June 9, 2010 at 11:19 am

    Gorgeous dish…who would not want to sit down and be treated to a plate of this lovely pasta? Hope all is well, miss you on Twitter, etc. Hugs.

  • Mimi June 9, 2010 at 12:36 pm

    Great twist on Agilo E Olio.
    Mimi

  • Joanne June 9, 2010 at 12:57 pm

    I love white wine in pasta, but let’s be honest. I prefer champagne to wine any day! I love your additions to this pasta!

  • Tracy June 9, 2010 at 1:05 pm

    This looks wonderful! Wish I had a plate full right now. :-)

  • Cookin' Canuck June 9, 2010 at 2:37 pm

    This is such a pretty pasta dish, Michelle! I have never cooked with champagne, but am now intrigued to try.

  • ivoryhut June 9, 2010 at 3:29 pm

    Now I’m going to have to buy champagne just to try this. Sounds lovely! And I like that it’s dressed simply, so the taste of the pasta can really shine.

  • Julie Harward June 9, 2010 at 4:39 pm

    HUM…YOU ARE SO FULL OF CREATIVE IDEAS! I LOVE TO HEAR ABOUT THEM….COME SAY HI 😀

  • megan June 9, 2010 at 5:12 pm

    Sounds so light and delicious. I would have never thought to cook the pasta in the champagne. I just happen to have a few bottles that were given to me. Not my favorite flavor but probably perfect to cook some pasta in!

  • maria June 9, 2010 at 6:43 pm

    Great pasta dish!

  • A Canadian Foodie June 9, 2010 at 10:39 pm

    How did it taste???? What a tease… !

  • Jen @ How To: Simplify June 10, 2010 at 3:05 pm

    This is a great pasta recipe!

  • Susan June 10, 2010 at 5:29 pm

    That must be some divine-tasting pasta! I looks beautiful and I can just imagine how wonderful it must taste.

  • Catherine June 11, 2010 at 9:46 am

    This looks wonderful Michelle! I am so hungry now!

  • Maggy @ Three Many Cooks June 11, 2010 at 1:13 pm

    Pasta and champagne? How decadent and special. Love it!

  • Cuisine Kathleen June 13, 2010 at 10:39 am

    Looks delicious! I make it with dry white wine as we have no champagne drinkers here.
    My comment font is so small I can hardly read it, but your text font is fine now!

  • Danielle June 18, 2010 at 3:09 pm

    what a great pasta!! love the champagne idea. Haven’t seen you in google groups. hope you’re doing well.

  • Fuji Mama June 19, 2010 at 11:34 am

    This looks so fresh and delicious Michelle! What a wonderful summer meal.

  • Amanda July 7, 2010 at 12:33 pm

    Brilliant!! I have a bottle of cheapo champagne that my super sweet neighbor gave me for my birthday two months ago. I have printed this off, and while I’ll probably adapt it a bit, I know we’ll love it :) Thanks Michelle!

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