Recipe - Black Linguine With Orange And Red Peppers

2 lg Garlic cloves; minced
1/8 teaspoon (scant) dried hot red pepper
flakes
2 tablespoon Olive oil
1 Orange bell peppers; cut
into thin strips
1 Red bell pepper; cut into
thin strips
2/3 cup Dry white wine
One half cup Chicken broth or water
One half pound Black linguine; fettuccine,
or spaghetti (squid or
cuttlefish ink pasta)
One fourth cup Finely chopped fresh parsley
leaves

GARNISH
Fresh flat leafed parsley
sprigs

In a 5quart kettle bring 4 quarts salted water to a boil for pasta.

In a 12inch heavy skillet cook garlic with pepper flakes in oil over
moderate heat, stirring, until garlic begins to turn golden. Add bell
peppers with salt to taste and cook, stirring, until softened. Add wine and
boil, stirring occasionally, until almost all liquid is evaporated. Add
broth or water and simmer, covered, until bell peppers are tender, about 5
minutes. Pepper mixture may be made 1 day ahead and chilled, covered.
Reheat mixture in skillet before proceeding.

In boiling water cook pasta until al dente and drain in a colander. Add
pasta to pepper mixture with parsley and toss with salt and pepper to taste
over moderate heat until combined well and heated through.

Divide pasta mixture among 2 plates and garnish with parsley.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8996

Posted to MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997