I’m not going to lie. I was rather hesitant about this recipe. I mean, incorporating ingredients in a pasta that are usually garnishes for pieces of chocolate? A “fruit and nuts” pasta? A rather interesting idea, but I couldn’t imagine how it would taste.
I made a few small changes to the recipe. As you can tell by the title, I didn’t have linguine on hand but thin spaghetti instead. Next, the pistachios I had in my cupboard seemed a bit old, so I threw them out and used hazelnuts that I had leftover from a previous recipe. As for the golden raisins, I have given them several chances to prove themselves on prior Dorie recipes, but my sister and I really don’t care for them. So, I left those out as well. I was going to go one step further and get dates as a replacement for the golden raisins, but I’d never heard of dates on chocolates, so I decided against it. The hardest ingredient to track down seemed to be the Mission figs. Seriously, I’ve been on a week-long mission for Mission figs and didn’t actually procure them until today! After searching two local grocery stores and a Greektown specialty food store, I located California Mission figs at Fox & Obel. I made specific mention to the store clerk that I needed “eight plump Mission figs”, and he proceeded to dig through the entire jar to find the eight plumpest! Woo hoo! He was very particular, which I liked.Therefore, the “fruit and nuts” in my dish included almonds, hazelnuts and Mission figs.
Preparing this dish was easy enough. I like the concept of browned butter and will probably use that technique in future pasta dishes. The dish itself tasted good, especially since it had Parmesan cheese sprinkled throughout. I also liked biting into a fig piece for a bit of sweetness! But, overall, I wasn’t wowed. I think I’m used to my pastas being heartier and bulkier with proteins and vegetables.
Check out other bloggers’ thoughts and results on this “fruit and nuts” pasta at French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.