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Linguine with Brussel Sprouts Barigoule

Linguine with Brussel Sprouts Barigoule Recipe

  • 1/2 pounds Brussels sprouts, trimmed and any discolored leaves discarded
  • 2 leeks (white and pale green parts)
  • 3/4 pound Savoy cabbage (about head), cored and sliced 1/4 inch thick
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons unsalted butter, divided
  • 4 garlic cloves, finely chopped
  • 2/3 cup dry white wine
  • 4 cups water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, divided
  • 3/4 pounds dried linguine
  • 1/4 cup chopped flat-leaf parsley
  • Accompaniments: extra-virgin olive oil for drizzling; grated parmesan
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