BLACK LINGUINE WITH ORANGE AND RED PEPPERS


Can be prepared in 45 minutes or less.



4 large garlic cloves, minced
a scant 1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
2 orange bell peppers, cut into thin strips
1 red bell pepper, cut into thin strips
3/4 cup dry white wine
1/2 cup chicken broth or water
1/2 pound black linguine, fettuccine, or spaghetti (squid or cuttlefish ink pasta)*
1/3 cup finely chopped fresh parsley leaves

Garnish: fresh flat-leafed parsley sprigs


*available at specialty foods shops


In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden. Add bell peppers with salt to taste and cook, stirring, until softened. Add wine and boil, stirring occasionally until almost all liquid is evaporated. Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes. Pepper mixture may be made 1 day ahead and chilled, covered. Reheat mixture in skillet before proceeding.

In boiling water cook pasta until al dente and drain in a colander. Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through.

Divide pasta mixture among 6 small plates and garnish with parsley.

Serves 6 to 8 as a first course.

That looks great! Thanks.

That sounds good!

I wonder if you really clean out a pumpkin well, if it would make a good bowl to serve in? I wonder if it would add a funny flavor to it? If not, that would be really cool. Then you could use mini pumpkins as individual servings.

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You could always find a bowl or container to sit down inside the cleaned pumpkin, so the food doesn't touch the inside. Then you would have the aesthetic of the pumpkin on the outside, and nice yummy food on the inside.