Linguine with Brussel Sprouts Barigoule

Ingredients for Linguine with Brussel Sprouts Barigoule

• 230g Brussels sprouts, trimmed and any discolored leaves discarded

• 2 leeks (white and pale green parts)

• 350g Savoy cabbage (about head), cored and sliced 1/4 inch thick

• 45ml extra-virgin olive oil, divided

• 3 tablespoons unsalted butter, divided

• 4 dentes de alho, finamente picados

• 160ml dry white wine

• 950ml water

• 1 colher de sopa de suco de limão fresco

• 1 teaspoon fresh thyme leaves, divided

• 350g dried linguine

• 1/4 cup chopped flat-leaf parsley

• Accompaniments: extra-virgin olive oil for drizzling

• grated parmesan

Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash .

Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoons butter with 1/4 teaspoons each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes. Add water, lemon juice, 1/2 teaspoons thyme, and remaining tablespoon each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.

Cook linguine in a pasta pot of boiling salted water (3 tablespoons salt for 5.7L water) until almost al dente. Reserve 475ml pasta-cooking water, then drain pasta.

Stir linguine into vegetables with reserved cooking water and 1/4 teaspoons each of salt and pepper. Simmer until pasta is al dente, 2 to 3 minutes. Remove from heat and toss with parsley, remaining 1/2 teaspoons thyme, and salt to taste. Serve pasta in shallow bowls with some of broth.

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