New York's Finest: Orange Basil Linguine
Chef Bruno creates a special pasta recipe for his wife and gets a big kiss in return.
Hello, my readers. I’ve got a great new recipe for you, and, as usual, there’s a little story behind it. My wife made me a toasted English muffin with orange marmalade for breakfast one recent morning. She always likes to keep me on my toes, so she asked, “Do you think you can make a spaghetti dish with orange marmalade?” I responded that I would try to come up with something—I can’t turn down a culinary challenge!
My first attempt didn’t quite work out—something was missing, but I couldn’t figure out what it was. So I called my brother in Italy; he is, by the way, one of the finest chefs in Sicily. I told him about the dish and explained that something seemed to be missing from it. He suggested that I try using some cornstarch.
Armed with that knowledge, my wife and I headed to the supermarket to pick up some various products, and, after all that, we were too tired to even think about cooking by the time we finally got home. The following day, though, I finally made it for her. It was worth all the trouble and delays. She loved it so much, she gave me a big kiss.
So if you want a kiss, make Orange Basil Linguine for your wife!
1 tbsp. margarine, melted
½ c. canned chicken broth
½ c. orange juice, unsweetened
2 tsp. cornstarch
1 tbsp. fresh basil, chopped
1/8 tsp. orange rind, grated
3 c. linguine, cooked without salt
1 tbsp. Parmesan cheese
2 orange slices
1 sprig of fresh basil
Combine the first four ingredients in a small saucepan. Stir well and bring to a boil. Cook for about one minute. Remove from heat and add the chopped basil and grated orange rind. Stir and add the mixture to the cooked linguine, tossing gently. Sprinkle with Parmesan cheese and add the sliced orange and basil sprig on top as a garnish.