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Exotic Linguine

Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 8 ounces sunchokes (Jerusalem artichokes), peeled and thinly sliced
  • 8 ounces broccoli rabe
  • 3/4 cup sundried tomatoes, rehydrated and julienned
  • 1 cup white wine
  • 2 cups stock
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • Freshly cracked black pepper to taste
  • 4 sprigs basil, for garnish
Instructions

To prepare the pasta, bring a saucepan ot salted water to a boil. Add the linguine, return to a boil, and cook for 8 to 12 minutes, until al dente. Drain, and let cool. To prepare the sauce, heat the olive oil in a large nonstick saut pan. Add the garlic, sunchokes, broccoli rabe, and sundried tomatoes, and saut for 2 minutes over medium-high heat, stirring frequently. Deglaze with the wine and reduce by three-quarters. Add the stock and reduce by one-half. Stir in the lemon juice, vinegar, chopped basil, salt, and pepper and cook for 1 minute longer. Add the reserved linguine and toss to coat thoroughly. Divide the pasta between serving bowls and garnish with the basil sprigs.

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