BCL - Puttanesca Blanca Linguine Good Recipes

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Puttanesca Blanca Linguine

"A delicious twist on a quick and clean Italian traditional that substitutes fish sauce for finicky anchovy fillets. Serve with a generous inexperienced salad. I like something with strawberries or Asian pears and a pitcher of white wine. Make it a complete meal through topping with a dry-spiced chicken breast (I like a hint of fish oil and garlic spice blends to make a nice rub.)"

Ingredients :

  • half pound spinach linguine
  • 1/four cup more-virgin olive oil
  • 3 tablespoons fish sauce
  • 1 teaspoon chile paste
  • 2 cloves garlic, minced
  • half of red bell pepper, chopped
  • 12 oil-cured black olives, halved and pitted
  • 1 tablespoon capers
  • 1/4 teaspoon dried oregano, or to taste
  • ground black pepper to taste

Instructions :

Prep : 10M Cook : 2M Ready in : 30M
  • Bring a big pot of gently salted water to a boil. Cook the linguine at a boil till tender but organization to the bite, approximately eleven mins; drain.
  • Heat olive oil in a large skillet over medium-low warmth. Stir fish sauce, chile paste, and garlic inside the hot oil; cook and stir until the garlic softens, approximately five minutes. Add bell pepper, olives, capers, and oregano; keep cooking and stirring till the garlic browns, about five mins greater. Pour drained linguine into the sauce; toss to coat. Top with black pepper.

Notes :

  • The chile paste I use by means of Sisters Secret Gourmet Foods® is a nearby product in Vancouver, BC and turned into featured on Season four of the CBC TV Series, Dragon's Den. Hopefully it'll quickly be to be had anywhere.

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