From: Cinelli's Pizzeria & Grill, Oceanside, NY. Yield: 3-4 servings. 1 lb. Barilla Linguine, pre-cooked ½ head escarole, chopped 15 oz. cannellini beans, pre-cooked or canned 2-3 cloves garlic ¼ oz. salt, or to taste ¼ oz. black pepper, or to taste ¼ oz. red crushed pepper, or to taste ½ cup extra virgin olive oil ½ cup chicken stock as needed for garnish, Grana Padano or Reggiano cheese Heat oil in large skillet over medium heat. Saute garlic until golden; hold. Add ...
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