Ingredients

Linguine with Braised Garlic and Balsamic Vinegar
(Linguine con Aglio e Balsamico)

From Minnesota Monthly magazine

• 2 tablespoons extra-virgin olive oil

• 8 large cloves garlic, cut into 1/4-inch dice

• 6 quarts salted water

• 1 pound imported dried linguine

• Salt and freshly ground black pepper to taste

• 1 to 1 1/2 cups (4 to 6 ounces) freshly grated Italian Parmigiano- Reggiano cheese

• 8 to 10 teaspoons artisan-made or high-quality commercial balsamic vinegar (if using commercial, blend in 1 teaspoon brown sugar)

Working Ahead: The garlic can be braised up to 8 hours ahead. Set it aside, covered, at room temperature. The dish is best finished and eaten right away.

Braising the Garlic: In a large heavy skillet, heat the 2 tablespoons oil over medium-low heat. Add the garlic, and lower the heat to the lowest possible setting. Cook, covered, 5 minutes. Uncover and continue cooking over the lowest possible heat 8 minutes, or until the garlic is barely colored to pale blond and very tender. Stir it frequently with a wooden spatula. Do not let the garlic turn medium to dark brown, as it will be bitter.

Cooking the Pasta: Warm a serving bowl and shallow soup dishes in a low oven. As the garlic braises, bring the salted water to a fierce boil, and drop in the pasta. Stir occasionally. Cook only a few moments for fresh pasta, and up to 10 minutes for dried pasta. Taste for doneness, making sure the pasta is tender but still firm to the bite. Spoon about 3 tablespoons of the cooking water into the cooked garlic just before draining the pasta. Drain in a colander.

Finishing and Serving: Remove the garlic from the heat and add the hot drained pasta. Toss with two wooden spatulas. Season with salt and pepper. Now toss with all of the cheese. Turn into the heated serving bowl. As you serve the pasta, sprinkle each plateful with a teaspoon or two of the vinegar.

Variation with Fresh Basil: In summer, add 1 cup coarsely chopped fresh basil leaves to the braised garlic a few seconds before tossing with the pasta. Let the basil warm and its aromas blossom, then add the pasta to the pan.

Instructions