Adapted by the Washington Post from Off the Eaten Path: Second Helpings by Morgan Murphy (Oxmoor House)
Abigail’s Sweet Lemon-Pecan Linguine
3/4 cup pecan halves
10 to 12 ounces dried linguine
4 garlic cloves
2 or 3 lemons
5 to 6 tablespoons unsalted butter
Freshly ground pepper
4 to 5 tablespoons sugar
1/3 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese, for garnish
Heat the oven to 350 degrees. Spread the pecan halves on a rimmed baking sheet.
Fill a large pot with water and bring to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions.
Meanwhile, toast the pecans in the oven for 6 to 8 minutes, stirring them halfway through, until they are fragrant and lightly browned. Cool slightly, then coarsely chop 1/4 cup of them.
Mince the garlic. Use a zester or Microplane grater to zest 2 or 3 lemons (to taste), taking care to avoid the white pith. Squeeze enough juice from the lemons to yield 1/2 cup.
Drain the pasta, reserving 3/4 cup of the cooking water. Return the pasta to the pot (off the heat).
Melt the butter (to taste) in a large skillet over medium heat. Stir in the garlic and cook for 1 minute. Add the chopped pecans, salt and pepper; cook for 1 minute, stirring to coat and heat through.
Add the lemon juice and sugar (to taste), stirring until the sugar has dissolved. Cook for about 2 minutes, during which time the sauce should thicken a bit. Stir in the reserved pasta cooking water and the wine. Immediately pour mixture over pasta and toss to coat. Place over medium-high heat; cook 1 to 2 minutes or just until heated through.
Divide among four wide, shallow bowls, leaving much of the liquid in the pot. Top each portion with lemon zest, toasted pecan halves and the cheese. Makes 4 servings.
Note: Ingredients are too varied for a meaningful nutritional analysis.