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Recipe Summary

Yield:
3-4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the linguine in a large pot of boiling salted water until al dente.

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  • Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and cook over moderately high heat until crisp. Transfer the pancetta to a plate. Add the dandelion stems to the skillet and cook until crisp-tender, about 5 minutes. Add the garlic and cook until lightly browned, about 2 minutes.

  • Drain the linguine. In a large warmed bowl, toss the pasta with the dandelion stems, lemon juice and a large pinch of crushed red pepper. Season with salt and serve; pass the Parmesan cheese alongside.

  • Wine Recommendation: The dandelion stems and classic Italian flavors--olive oil, garlic, Parmesan and pancetta--call for a fruity, tart, dry Italian white. The best choice: a Gavi, perhaps the 1995 Michele Chiarlo or the 1995 La Scolca Villa Scolca.

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