It’s going to be an unforgivably short post today, I’m afraid.
Dorie Greenspan tells the tale of Beggar’s Linguine here and includes the recipe. I substituted dates for the raisins and used gluten-free rotini in place of the linguine, but followed the recipe otherwise. It’s not my favourite recipe for French Fridays, but I didn’t hate it. It’s good to stretch the taste buds a little and I can see playing with the recipe in future to suit myself a little better. It certainly looked lovely on the plate, though.
You can find many other blogged descriptions of this week’s FFWD recipe here: Beggar’s Linguine
30 thoughts on “FFWD – Beggar’s Linguine”
It looks very lovely! Sorry it wasn’t a bigger hit for you.
It wasn’t bad. I may try it again some time with regular pasta. I also think I overbrowned the butter just a tad.
It does look lovely! I really enjoyed this dish.
Thanks, Kathy – I will have to head over and take a look at your version.
Yours looks so hearty and delicious!!! I am nervous to try this recipe, looks so different in flavor then I am used to. But I will venture, and check it out:-)
I’m curious to see if you like it!
Maybe we’re just not used to fruits with our pasta apart from lemons? 🙂 Your dish looks good. I didn’t make this myself, couldn’t find the figs needed!
I found figs, but in a large quantity! One of my projects for next week is to find a recipe to use up the leftovers. I really like figs, so was disappointed that I didn’t like the pasta more.
It does look really good – nice photo.
I completely agree with you on this one. I considered skipping this week, but decided I should “stretch my taste buds” (to quote you). It was a useful experiment. I discovered it was OK, but I won’t be making this again.
A useful experiment – I like that.
It definitely was an exercise for the tastebuds if not the kitchen! 🙂
I know, it was so easy. That’s one of the reasons I hoped I’d like it more.
I actually substituted for the linguine in this one. lol. I’ll be doing a more proper job of it this weekend when I can just make it for my lunch. Dates in this sound interesting.
I saw! Great reworking of this recipe.
At least it was ‘an easy one’. I can imagine being more disappointed had it been a little more labor intensive. Next week looks fun with the salted butter break-ups.
I’m looking forward to those, too. I’m going to be doing a lot of cookie-baking this week and that’s the one I can’t wait to taste.
I loved this recipe, so easy to make and such a great combination of nutty and sweet. The beurre noisette helps too 🙂
I’ll have to try it again. Maybe it’s time for me to get over my aversion to raisins.
No such thing as an “unforgivably short post”!
Dates… I love dates. That sounds good. Probably not in this pasta again for me, but a good idea. Hmmm…. Hope your weekend is great and you get to relax!!
Thanks, Candy. I tend to be concise, but this time I was worried it was overkill.
I love dates, too. I have some leftover and am looking forward to using them in something else. What, I haven’t decided yet.
Your dish looks so good. If you make this again, try it with the figs, Teresa. They aren’t as sweet as the dates and you might like it a bit more.
Thanks, Elaine. I think I should have stuck with the recipe as written. If I try it again, I’ll do that.
Nice switch using the rotini–love that idea! Great shot of that browned butter stuff in the pan! Yum!
It does look very lovely! I too wasn’t overly excited about this recipe, though I ended up liking it. I can see how the figs would work better, too.
Thanks! Maybe I’ll give it another go some time.
Mmm, it looks fantastic! It looks like you had loads and mix-ins! 🙂
It really does make a lot, easily and inexpensively. I just wish I’d liked it a little bit more. C’est la vie.