Linguine With Fourme D'ambert And Fresh Basil

Recipe from Kurt Gutenbrunner

Adapted by Amanda Hesser

Published May 26, 1998

Total Time
30 minutes
Rating
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—Amanda Hesser

Featured in: RETRO IN NEW YORK; Remember When: Stylish Classics

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Ingredients

Yield:4 appetizer servings

  • Kosher salt

  • ⅓ cup dry white wine

  • 2 shallots, peeled and chopped

  • ⅓ cup vegetable stock

  • ⅔ cup heavy cream

  • Freshly ground black pepper

  • Freshly ground nutmeg

  • 4 ounces fourme d'Ambert or Roquefort cheese, cut into ½-inch cubes

  • 1 small bunch fresh basil, chopped

  • ¾ pound linguine

Ingredient Substitution Guide
Nutritional analysis per serving

73 grams carbs; 70 milligrams cholesterol; 609 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 4 grams fiber; 543 milligrams sodium; 20 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a large pot with lightly salted water, and bring to a boil over high heat.

  2. Step 2

    In a medium saucepan, combine wine and shallots and bring to a boil. Reduce by half. Add stock, and boil until liquid is nearly gone. Reduce heat to low, and stir in cream. Simmer 5 minutes. Season with salt, pepper and nutmeg to taste. Remove from heat, and stir in cheese and basil, reserving a little basil for garnish. Cover, and keep warm.

  3. Step 3

    Add pasta to boiling water, and cook until al dente. Drain well. Add to sauce, and toss gently. Adjust seasonings. Serve in bowls, garnished with reserved basil.

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Comments

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Gaby

Easy and delicious. I didn't have shallots on hand so I used 1/4 of red onion instead. Otherwise I made it as instructed.

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Credits

Adapted from Kurt Gutenbrunner, chef at Monkey Bar

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