Linguine with Broccoli Rabe, Pancetta, and Pine Nuts

Ingredients

• 1 pound broccoli rabe cut into 1 1/2-inch lengths
• 4 cloves garlic minced
• 0.8 pound pasta 
• 3 tablespoons olive oil 
• 0.3 pound pancetta cut into 1/2-inch pieces
• 0.3 cup pinenuts 
• 0.3 teaspoon red-pepper flakes dried
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• pot

Directions

1. Heat the oven to 35
2. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.
3. In a large frying pan, cook the pancetta with the oil over moderate heat until beginning to crisp.
4. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute.
5. In a large pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes.
6. Drain.
7. Add the broccoli rabe to the frying pan along with the salt and cook, stirring, for 2 minutes.
8. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
9. Drain and toss with the broccoli rabe and pine nuts.
10. Wine Recommendation: A crisp white wine is the best idea for this dish as it will cut through the salt of the meat and the richness of the nuts. Choose a chenin-blanc-based wine from the Loire Valley in France such as a Savennires or Anjou. Make sure it is dry (not demi-sec).