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Linguine with Artichokes, Lemon and Pancetta
A recipe from “Pasta Grannies” by Vicky Bennison gave us the idea for this pasta dish. The sauce is made by blitzing artichokes in a blender. For ease, we use canned artichokes instead of fresh, but we first brown them in a mixture of olive oil and rendered pancetta fat to build flavor in the sauce. The crisp bits of pancetta lend texture and saltiness, lemon adds brightness and balance, and a generous amount of Parmesan ties all the elements together.
pound linguine OR fettuccine
Kosher salt and ground black pepper
01In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 2 cups of the cooking water, then drain.
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One of the major frozen foods manufacturers has frozen artichoke hearts. Can you think of any reason why those could not be used instead of tinned? Defrosted and dried of course.