My F&W
quick save (...)

Pasta with Celery and Lemon

  • SERVINGS: 4
  • FAST
  • VEGETARIAN

From Rene Michelena, a 1998 Best New Chef, now at Centro in Boston.

  1. 4 large celery ribs, peeled and cut into matchsticks, plus 1/4 cup celery leaves, for garnish
  2. 3/4 pound thin linguine or spaghetti
  3. 3 tablespoons unsalted butter
  4. 1 tablespoon minced shallot
  5. 1 cup chicken stock
  6. Large pinch of crushed red pepper
  7. 1/4 cup freshly grated Parmesan
  8. 1/4 cup chopped chives
  9. 2 teaspoons finely grated lemon zest
  10. Salt and freshly ground pepper
  1. In a large pot of boiling salted water, blanch the celery for 1 minute. Using a slotted spoon, transfer to a colander and refresh under cold water. Bring the water back to a boil. Add the pasta and cook until just al dente.
  2. Meanwhile, melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the chicken stock, crushed red pepper and celery and cook until reduced by one-third, about 5 minutes.
  3. Drain the pasta, reserving 1/4 cup of the cooking water. Add the cooking water and Parmesan to the skillet and simmer for 2 minutes. Add the pasta, simmer for 1 minute and remove from the heat. Add the chives and lemon zest, season with salt and pepper and toss. Transfer the pasta to a large warmed bowl, sprinkle with the celery leaves and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.