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Source: Food and Wine Quick from Scratch

Linguine with Broccoli Rabe, Pancetta, and Pine Nuts
The classic combination of broccoli rabe, garlic, and a touch of hot red pepper is enhanced here by pine nuts and strips of pancetta. If the pancetta is especially lean, you may need to add another tablespoon of olive oil.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1/4 cup pine nuts
1/4 pound pancetta, cut into 1/2-inch pieces
3 tablespoons olive oil
4 garlic cloves, minced
1/4 teaspoon dried red pepper flakes
1 pound broccoli rabe, tough ends removed, cut into 1 1/2-inch lengths
1/4 teaspoon salt
3/4 pound linguine

Heat the oven to 350 degrees. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.

In a large frying pan, cook the pancetta with the oil over moderate heat until beginning to crisp. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute.

In a large pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain. Add the broccoli rabe to the frying pan along with the salt and cook, stirring, for 2 minutes.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the broccoli rabe and pine nuts.

Wine Recommendation: A crisp white wine is the best idea for this dish as it will cut through the salt of the meat and the richness of the nuts. Choose a chenin-blanc-based wine from the Loire Valley in France such as a Savennieres or Anjou.

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