- Details
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Parent Category: Recipes
3/4 lb. linguine
4 tbsp. unsalted butter or margarine
1/3 cup rinsed and drained bottled capers
3 tbsp. freshly squeezed lemon juice
2 cups bite-size roast turkey meat
1/2 cup fresh flat-leaf parsley leaves
1 tbsp. extra-virgin olive oil
1/2 cup freshly fine grated parmigiano-reggiano cheese
Directions
Bring a 6-qt. pot of salted water to a boil; cook linguine
until al dente, about 8 minutes. Melt butter in a large skillet over
moderately-high heat; add capers and cook, stirring until fragrant,
about 2 minutes. Add 1/2 cup pasta water and juice to skillet; bring
to a simmer. Drain pasta and add to skillet with turkey; simmer,
tossing together with tongs until turkey is heated through and pasta
is coated with sauce, about 2 minutes. Remove pan from heat and stir
in parsley and oil; salt and pepper to taste. Serve pasta sprinkled
with cheese.
