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Spaghetti with Figs, Basil, Brown Butter, and Hazelnuts

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Spaghetti with Figs, Basil, Brown Butter, and Hazelnuts

From:

Martha Stewart Show

This recipe for spaghetti with figs, basil, brown butter, and hazelnuts is from Ron Suhanosky of Sfoglia and is sure to please the whole family.

Ingredients

Serves 4 to 6

  • 1 cup (2 sticks) unsalted butter
  • 1 pound fresh ripe black mission figs, cut into quarters
  • 1/2 pound blanched, toasted hazelnuts, coarsely ground in a mortar and pestle
  • 6 large, fresh basil leaves, thinly sliced
  • Coarse salt and freshly ground black pepper
  • 1 pound good quality spaghetti
  • Parmesan cheese, for garnish (optional)

Directions

  1. Fill a large pot with water and bring to a boil over high heat.
  2. Meanwhile, heat butter in a large skillet over medium heat. Continue cooking butter until light brown and fragrant. Add figs, hazelnuts, and basil; season with salt and pepper. Continue cooking until figs begin to soften, about 5 minutes. Remove from heat; set aside.
  3. Add pasta to boiling water and cook until al dente, according to package directions. Drain pasta reserving 2 tablespoons pasta water. Add pasta and reserved pasta water to skillet; toss to combine.
  4. Serve immediately with Parmesan cheese, if desired.

First published: September 2007

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