With its brown-butter sauce, garlic, and Parmesan cheese, this pasta recipe combines flavors from both Northern and Southern Italy.

Recipe by Food & Wine January 1997


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Ingredient Checklist


Instructions Checklist
  • Heat the oven to 350°. Toast the pine nuts until golden brown, about 8 minutes.

  • Put the cauliflower in a large frying pan. Add the currants, water, and 1/4 teaspoon of the salt. Bring to a simmer over moderate heat and cook, covered, until the cauliflower is almost tender, about 3 minutes. Remove the mixture from the pan.

  • Put the butter in the pan and cook over moderate heat, stirring, until the butter is golden brown, about 3 minutes. Add the cauliflower mixture, the oil, garlic, red-pepper flakes, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute.

  • In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the linguine and toss with 1/2 cup of the reserved pasta water, the cauliflower mixture, pine nuts, Parmesan, and parsley. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

  • Wine Recommendation: The nuts and fruit, together with the assertive flavor of the cauliflower, are best with an acidic white wine. A bottle of Arneis or vernaccia from Italy, or alternatively a reasonably priced sparkling wine from California, would be a good choice.


Quick From Scratch Pasta