Linguini with Broccoli Rabe & Ham

cooking, etc

I loved Neil's explanation about the soup pot. I empathize, having grown up learning to cook for 8. And I have a similar affliction, "pantryitis." I feel like I must go out and buy food unless the refrigerator, freezer and a few food cabinets are full. Mind you, it doesn't matter what they are full of, just as long as I am living on the first 3-4 inches of space. I must have 4 kinds of mustard, many pickles, every condiment known to man, mostly empty jam jars, etc. But I feel like there is peace in the world if I cannot get another thing in it.

Go figure . . . .

I also love to go to the local Italian vegetable market cum deli with fresh mozzarella cheese and bread baked in coal-fired brick ovens, shipped in each AM from Jersey City. I pick out what looks good, and then plan dinner or whatever. Having to cook out of someone else's pantry is also a good challenge. Here is one of my favorites that is very fast and tasty. It is great with or without the ham. Last night it accompanied broiled fish for dinner. Vegetarians may want to try it with toasted walnuts.


Linguini with Brocolli Rabe & Ham

Recipe by: Jill
Serving Size: 4
Preparation Time: 0:20
Categories : Main Dishes or side pasta

6 -8 cloves garlic -- minced
3 tablespoons extra virgin olive oil
1 pound good Italian linguine -- cooked el dente and drained
1/3 pound Canadian bacon -- sliced 1/8" thick (a small package)
2 bunches fresh broccoli rabe -- washed and ends trimmed
1 teaspoon butter
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry red pepper (hot) flakes
1/4 cup grated parmesan or romano cheese

Boil salted water for pasta. Cut Canadian bacon into match stick size strips, or about 1/3 inch by 2 inch strips. Mince garlic. Wash brocolli rabe and trim ends. Cut off any yellowish bits. Cut in half lengthwise. Wash well in a big pan of water. Cook pasta until slightly el dente while you make the rest of the dish. Heat a large heavy frying pan that has a lid over medium heat. When hot, add olive oil and heat til hot but not smoky (oil will get a shine). Add garlic and saute, but don't let it brown. Remove brocolli from water and add to frying pan with sauted garlic. (You want the water that sticks to it to go into the pan to steam it). Toss with tongs until it just wilts and garlic is distributed. Add red pepper flakes & toss a bit. Cover. Toss every few minutes. Heat another small pan and add the butter to melt. Add bacon and brown lightly. Add to brocolli. Cook brocolli for about 8 minutes in total. Each stem should be bright green but tender to the point of a knife. Add drained pasta to brocolli and toss with about 1/4 cup cheese. Serve immediately

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