BCL - Puttanesca Blanca Linguine So Tasty

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Puttanesca Blanca Linguine

"A delicious twist on a short and clean Italian conventional that substitutes fish sauce for finicky anchovy fillets. Serve with a beneficiant inexperienced salad. I like some thing with strawberries or Asian pears and a tumbler of white wine. Make it a complete meal by using 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 of pound spinach linguine
1/four cup more-virgin olive oil
3 tablespoons fish sauce
1 teaspoon chile paste
2 cloves garlic, minced
1/2 pink bell pepper, chopped
12 oil-cured black olives, halved and pitted
1 tablespoon capers
1/4 teaspoon dried oregano, or to flavor
floor black pepper to taste

Instructions :

Prep : 10M	Cook : 2M	Ready in : 30M

Bring a big pot of lightly salted water to a boil. Cook the linguine at a boil until gentle yet firm to the chew, about 11 minutes; drain.
Heat olive oil in a huge skillet over medium-low warmness. Stir fish sauce, chile paste, and garlic within the hot oil; cook and stir till the garlic softens, approximately five minutes. Add bell pepper, olives, capers, and oregano; hold cooking and stirring till the garlic browns, about five minutes 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 local product in Vancouver, BC and become featured on Season 4 of the CBC TV Series, Dragon's Den. Hopefully it will soon be to be had anywhere.

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