This week on French Fridays with Dorie the group is making Spice Crusted Tuna (page 304). Since tuna is not our preferred fish we opted to make something else. My husband picked Beggars Linguine (page 370).
These ingredients don’t scream pasta; pistachios, almonds, dates, raisins, orange rind and butter, lots of butter but it worked!
This pasta was delicious and liked by all. It was sweet, buttery and very good. We would definitely make this again. Next time I would decrease the butter, it was a bit over the top and didn’t need to be quite so much. But that is the only change I would make.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.
To see more spiced crusted tuna go here.
To see more beggars linguine go here.
CafeMomCooks 
Another old favorite of mine. I have made that many times since it was picked by the group. And you are right, it works just fine with a little less butter.
LikeLike
Loved this dish, too—boy, I need to make some of these recipes again. Thanks for reminding me of this winner.
LikeLike
We really liked this one too. I don't remember about the butter but its nice to be reminded of one that I liked so much!
LikeLike
This was a favorite in my house! Yours looks mouthwatering!
LikeLike
Yum, you have reminded me about this dish – it was lovely.
LikeLike
oh wow…. I have to get the guts up to try this one… but I'm just so hesitant! Congrats to you for trying it and liking it! 🙂
LikeLike
This was a different combination, wasn't it? It had mixed reviews at my house (some loving it, some not so much…) but it was fun to try.
LikeLike
I never made this one and it was appealing to me too. Thanks for the tip on the butter, I don't like my pasta too rich.
LikeLike
Oh yeah! I remember this one–it was one I made before taking a blogging break years ago! Glad you all liked it!
LikeLike
I remember having the exact same thoughts about this recipe. I enjoyed it, but felt guilty about all of the butter! I'm glad it was a winner in your house.
LikeLike
This was a good one. We have been so busy with each new recipe, we forget some of the older onesthat we thought we would revisit. Maybe when we finish the book, it will be timeto try them them.
LikeLike
LOL- the butter was a bit over the top, which is likely why this is one of my absolute favorites from the whole book !! This is by far the recipe I have remade the most from AMFT, which is kind of ironic since it is not particularly French and is kind of \”out there\” with the combo. But once you taste it, you get it. It all just works fabulously. My favorite memory from this dish was when I made it (feeling a wee bit guilty) for my health focused in laws. Mind you they do not officially have dietary restrictions so there was only mild guilt, I was not committing a crime 🙂 They flipped out and insisted on the recipe because they loved it so much- making it right afterward for friends that visited them. Yay !
LikeLike
I remember this one. It was surprising. I couldn't quite imagine what it would taste like from reading the recipe on the page. Nice job.
LikeLike
woohoo! I made your last week's make up and shall follow through with this week's from your kitchen! Was looking at this recipe for the longest time (actually don't remember if I made it or not) but its going to 'appear' soon over at my blog! Will remember your tip about the 'butter' 😉
LikeLike
I remember really enjoying this pasta, Diane, but I cannot remember it having too butter for me. Being an Iowa girl, I don't think I even know what butter overload is. Agreed that it was a rather wierd combination but Dorie always seems to make it happy successfully. No more fish this month – bring on the cookies.
LikeLike
Wasn't this just the most unexpected flavor combination? We loved it and have made it a few times.
LikeLike
I LOVED that one – I remember making buckwheat pasta to go with it and it was just so good.Thank you for the reminder!
LikeLike