Linguine with Brussels Sprouts Barigoule

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From Gourmet, March 2009 issue.

• 1/2 pound of Brussels sprouts, trimmed and quarted lengthwise
• 2 leeks, trimmed and sliced thin
  
• 1/2 of a Savoy cabbage, cored and sliced thin
• 3 tablespoons of extra virgin olive oil
• 3 tablespoons of butter
• 4 cloves of garlic, minced
• 2/3 cup of dry white wine
• 4 cups of water or vegetable stock
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of fresh thyme
• 3/4 pound of dried linguine
• 1/4 cup of parsley, chopped fine
• salt and pepper to taste
  

In a 12-inch skillet, cook leeks and cabbage in 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter. Add a dash of salt. Cook over medium heat until the vegetables are soft, about 5 minutes. Stir in garlic. Add wine and simmer until most of the liquid is evaporated, about 2 to 3 minutes. Add water or vegetable stock, lemon juice, 1/2 teaspoon of thyme, and the remaining tablespoon of butter and olive oil. Cover and cook until the cabbage is tender, about 15 minutes. Stir in Brussels sprouts and simmer, covered, until tender, about 5 minutes.

Cook linguine in boiling water until the pasta is just short of al dente. Add linguine and 1 to 2 cups of pasta-cooking water to the vegetables and cook for another 2 to 3 minutes until pasta is al dente. Stir in the remaining 1/2 teaspoon of thyme. Add salt and pepper to taste. Toss with chopped parsley and some grated Parmesan cheese, if desired.

The classic wine, lemon and thyme combination is clean and flavorful. The best part is Tangerine gets to have her favorite vegetable - Brussels sprouts! I just hope she doesn't barf it all over the carpet later.