Puttanesca Blanca Linguine
Alexis May Tanner
"A delicious twist on a quick and easy Italian classic that substitutes fish sauce for finicky anchovy fillets. Serve with a generous green salad. I like something with strawberries or Asian pears and a glass of white wine. Make it a full meal by topping with a dry-spiced chicken breast (I like a hint of fish oil and garlic spice blends to make a nice rub.)"
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Ingredients30 m servings 335 cals
Original recipe yields 2 servings
- Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-low heat. Stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. Add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. Pour drained linguine into the sauce; toss to coat. Top with black pepper.
- Cook's Note:
- The chile paste I use by Sisters Secret Gourmet Foods® is a local product in Vancouver, BC and was featured on Season 4 of the CBC TV Series, Dragon's Den. Hopefully it will soon be available everywhere.
Per Serving: 335 calories; 31.9 g fat; 11.3 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 2068 mg sodium. Full nutrition
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