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
One Wet Foot 
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:-)
Take care,
Terra
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.
Thanks, Christina!
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!
Thanks, Kelly!
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.