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Le Cirque's Spaghetti Primavera




Source of Recipe


"American Century Cookbook" by Jean Anderson


Recipe Introduction


Before you start this recipe, read it through. The recipe is simple, but it takes a lot of prepping before you cook.

The recipe was given to New York Times food editor Craig Claiborne by Le Cirque owner Sirio Maccioni


List of Ingredients




1 medium bunch broccoli, trimmed and divided into small florets
11/2 cups matchstick strips unpeeled zucchini (about 2 small zucchinis)
4 (5-inch) asparagus spears, cut into thirds
11/2 cups 1-inch-length green beans
1/2 cup fresh or frozen green peas
3/4 cup fresh or frozen snow pea pods (optional)
1 tablespoon peanut or vegetable oil
2 cups thinly sliced mushrooms
1 teaspoon minced red or green chili pepper
1/4 cup minced fresh parsley
6 tablespoons olive oil
1 teaspoon minced garlic
3 cups vine-ripe tomatoes, in 1-inch cubes
1/4 cup minced fresh basil
1/4 cup butter
2 tablespoons chicken broth
1/2 cup heavy cream
2/3 cup freshly grated Parmesan cheese
1 pound spaghetti, cooked al dente and drained
Salt to taste
Black pepper to taste
1/3 cup pine nuts

Recipe



Cook broccoli, zucchini, asparagus and green beans one by one in same large, heavy kettle of boiling salted water, allowing 5 minutes for each. Also blanch peas and pea pods, if using, for 30 seconds each in the same kettle. Drain vegetables each time and quickly chill in ice water; drain well again, pat dry and place in a large mixing bowl. Toss gently to mix and set aside.

Heat peanut oil in large, heavy skillet over moderate heat. Add mushrooms and stir-fry 2 minutes, shaking skillet; add to bowl of vegetables along with chili pepper and parsley.

Heat 3 tablespoons olive oil in large, heavy saucepan over moderate heat 1 minute. Add half the garlic and all the tomatoes and cook, stirring gently, until hot, 3 to 4 minutes. Mix in basil and set aside.

Heat remaining 3 tablespoons olive oil in large, heavy skillet over moderate heat 1 minute, add remaining garlic and reserved vegetable mixture and cook, stirring carefully, just until hot -- 2 to 3 minutes.

Melt butter in large, heavy kettle over moderately low heat. Add chicken broth, cream and Parmesan. Cook, stirring gently, until smooth.

Add cooked spaghetti and toss quickly to coat.

Add half the vegetable mixture and drain liquid from tomatoes into kettle. Toss gently. Add remaining vegetable mixture and, if sauce seems thick, add a little extra cream -- but not enough to make things soupy. Season to taste with salt and black pepper. Add pine nuts and toss just enough to mix.

Divide among four large, heated plates. Top each portion with basil-tomato mixture and serve.

Serves 4.