Champagne Pasta

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.

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Tagged as: Nuts, Wine