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Beggar's Angel Hair

Adapted from Dorie Greenspan
Course Entree
Cuisine French
Author TheSpicedLife


  • 14-16 oz dried long skinny pasta of choice
  • 12 T (1 1/2 sticks) unsalted butter
  • 1/3 cup shelled pistachios or hazelnuts chopped roughly
  • 1/3 cup sliced almonds
  • 8 plump dried Black Mission figs chopped
  • 1/4 cup raisins (I would have liked to use golden but all I had were currants)
  • salt and pepper to taste, freshly ground pepper and a good grey sea salt are preferable
  • 1/2 cup freshly grated parmesan cheese (I used aged Asiago because this is what I have)
  • grated orange zest to taste, you will not need more than one orange
  • minced parsley or chives to taste for garnish


  1. Cook the pasta according to the directions in salted water. Drain it well.
  2. About 5 minutes before the pasta is done, heat a large, deep skillet over medium high heat. Melt the butter–when the butter is all melted, add the dried fruit and nuts. Stir. Let the butter boil and bubble; you want it to brown but not burn. You are watching (and smelling) for both the color and aroma of hazelnuts.
  3. When the butter has browned enough, add the well drained pasta with salt and pepper and toss it to get the nuts and dried fruit throughout the pasta. Remove from the heat and add the grated cheese. Toss again and taste for additional salt and pepper. Serve, garnished with orange zest and parsley or chives (as well additional cheese if the person wants it).