Rebecca Firkser makes Big Bean Sorta-Scampi With Linguine

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  </p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Rebecca starts listing them at <a href="https://play-me-a-recipe.simplecast.com/episodes/rebecca-firkser-makes-big-bean-sorta-scampi-with-linguine?t=0m55s">:55)</a> before starting the episode.</p><p><a href="https://food52.com/recipes/86428-big-beans-with-linguini-recipe">Big Bean Sorta-Scampi With Linguine</a></p><p><i>Serves 4</i></p><ul><li>8 ounces big dried beans, such as corona, gigante, or large lima, soaked overnight; or 2 (15-ounce) cans butter beans, drained and rinsed + 1 cup vegetable stock</li><li>8 cloves garlic, divided</li><li>1 lemon</li><li>7 tablespoons extra-virgin olive oil, divided</li><li>Kosher salt and freshly ground black pepper</li><li>2 tablespoons white wine vinegar</li><li>½ cup panko</li><li>1 medium red or yellow onion, finely chopped</li><li>2 tablespoons unsalted butter</li><li>½ to 1 teaspoon red pepper flakes (optional)</li><li>1 teaspoon fish sauce (optional)</li><li>1 bunch flat-leaf parsley (leaves and all stems), finely chopped</li><li>1 pound long pasta, such as linguine or fettuccine</li></ul><ol><li>If using canned beans (see Author Notes on <strong>Food52</strong>), skip to Step 3 (you’ll also skip 3 of the garlic cloves). Drain and rinse the soaked beans. Smash and peel 3 garlic cloves and use a peeler to remove 3 long pieces of zest from the lemon. Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat and add the garlic and zest. Cook just until the garlic is starting to take on color on both sides, abou