linguine con carciofi sott’olio
for 6
18 artichokes in oil (see here)
400 g linguine or other flat dried pasta
2 garlic cloves, peeled and finely chopped
3 tablespoons chopped fresh flat-leaf parsley
Maldon salt and freshly ground black pepper
finely grated zest of 1 lemon
etruscan salsa
¼ stale sourdough loaf, about 250 g in weight, crusts removed
1 garlic clove, peeled and finely sliced
100 ml red wine vinegar
1 tablespoon each of fresh rosemary, sage, mint, thyme and marjoram leaves, finely chopped
75 g pine kernels
150 ml olive oil
1 dried red chilli, crumbled
For the sauce, break up the bread, and put in a bowl with the garlic slices, vinegar and 300 ml water. Leave for 30 minutes. Chop the herbs together with the pine kernels. Squeeze out excess water and vinegar from the bread and mix with the herbs. Pass through a mouli. Slowly add the olive oil and season with salt and pepper and the chilli.
Slice the artichokes across the hearts as finely as possible. Heat a large thick-bottomed saucepan with 3 tablespoons of the artichoke liquid, then add the garlic and soften for a few minutes. Add the artichokes, stir and cook briefly, to heat up. Add the parsley and check the seasoning.
Bring a large saucepan of water to the boil, add salt and the linguini, and cook until al dente. Drain and add to the warm artichokes. Over a very low heat, cook and stir to combine the pasta with the sauce, adding 6 tablespoons of the Etruscan sauce until totally mixed and hot. Serve on warm plates with a little of the lemon zest scattered over.