ingredients:
1″ diameter handful of dried or fresh linguini, broken in half
I Tbsp butter
1/4 cup milk, or cream.
2 Tbsp (roughly) mild blue cheese, crumbled
1 Tbsp fresh parsley, chopped. set aside 1/2 Tbsp for garnish.
3-4 dried mission figs (the dark purple ones), roughly chopped.
instructions:
In a medium to large sized pot, bring salted water to the boil. Add the broken linguini and stir immidiately. return to boil and cook for a minute or so less than package instructions.
While the pasta is cooking, melt butter in a small saucepan. Add milk slowly, stirring all the while.
Cook over medium-low heat, stirring frequently, until milk simmers and then thickens slightly. If the milk is bubbling very hard, turn down the heat as it will burn. Allow to continue lightly simmering over low heat until pasta is almost ready, then add blue cheese and 1Tbsp parsley.
Stir until most of the cheese is melted. Leave over low heat while you drain the pasta.
When pasta is done (taste test for soft but firm), strain in collander quickly, so as not to dry everything out completely, then add to saucepan with your cream sauce. Stir to coat evenly.
Transfer to a deep plate or bowl, reserving extra liquid in pan (if it is really runny, put the sauce back on the heat and turn it up to medium and cook, stirring, to reduce it down to desired consistency).
Top pasta with chopped figs, pour thickened sauce over top and sprinkle remaining parsley over all.
Finish with fresh ground pepper and salt.
time: 15 minutes
Difficulty: easy
double-able: yes!
