Recipe Name Linguini with Brussels Sprouts Barigoule Submitted by dsanborn Recipe Description From epicurious.com Quantity 0 Quantity Unit Prep Time (minutes) 25 Cook Time (minutes) 25 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 1 1/2 cups Brussels sprouts - 1/2 lb 2 leek Leeks - white & pale green parts 1 head Cabbage - Savoy (we used Napa) cored & sliced 1/4" thick 3 tablespoons olive oil - extra-virgin, divided 3 tablespoons butter unsalted - divided 4 cloves garlic, finely chopped 6 fliud ounces white wine, dry 4 cups (8 fl oz) water 1 tablespoon lemon juice, fresh (can use bottled) 1 teaspoon thyme, fresh, minced, divided (can use dried) 12 ounces linguini (3/4 lb) 1/4 cup parsley, chopped (can use dried) 6 tablespoons grated parmesan - 1 Tbls per person as an accompa Steps Sequence Step 1 Reserve a few outer layers of leaves from Brussels sprouts. Quarter sprouts lengthwise. Thinly slice leeks, then wash 2 Cook leeks 3 and cabbage in 2 Tbls oil and 2 Tbls butter w/ 1/4 tsp each salt and pepper, in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 min. 4 Add garlic and cook, stirring 1 min. 5 Add win and simmer until most liquid has evaporated, 2 to 3 min. 6 Add water, lemon juice, 1/2 tsp thyme, and remaining Tbls each of oil and butter. 7 Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 min. 8 Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 min. 9 Cook linguini in a pasta pot of boiling salted water until almost al dente. Reserve 2 C pasta-cooking water, then drain pasta. 10 Stir linguini into vegetables w/reserved cooking water and 1/4 tsp each of salt and pepper. Simmer until pasta is al dents, 2 to 3 min. 11 Remove from heat and toss with parsley, remaining 1/2 tsp thyme, and salt to taste. 12 Serve pasta in shallow bowls with some broth. Add parsley and parmesan cheese at the table.