Linguine With Garlic And Breadcrumbs Recipes

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LINGUINE WITH GARLIC AND BREADCRUMBS

This quick pasta dish gets much of its savory richness from anchovies. Don't be afraid to try them -- when sauteed, their flavor mellows.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 6



Linguine with Garlic and Breadcrumbs image

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and set aside. Return pot to medium and add anchovy oil and garlic. Cook, stirring, until fragrant, about 30 seconds.
  • Add anchovies; cook until almost dissolved, about 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta. Season with coarse salt and ground pepper. Serve topped with breadcrumbs.

Nutrition Facts : Calories 419 g, Fat 9 g, Fiber 3 g, Protein 15 g

12 ounces linguine
6 to 10 anchovy fillets, chopped
2 tablespoons anchovy oil
2 garlic cloves, minced
2 teaspoons finely grated lemon zest (from 1 lemon)
1/4 cup homemade or store-bought plain dried breadcrumbs, toasted

GARLIC BREADCRUMB TOPPING FOR PASTA

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 4



Garlic Breadcrumb Topping for Pasta image

Steps:

  • Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.

2 tablespoons butter
2 tablespoons oil
1 tablespoon minced garlic
1 cup panko breadcrumbs

LINGUINE WITH GARLIC, BREADCRUMBS, AND ANCHOVIES

Breadcrumbs give garlicky linguine with anchovies unexpected crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10



Linguine with Garlic, Breadcrumbs, and Anchovies image

Steps:

  • Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat.
  • Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic.
  • Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water.
  • Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry.
  • Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.

1 loaf round rustic bread (about 1 pound), trimmed of crust, bread coarsely torn
1 1/2 cups extra-virgin olive oil
11 garlic cloves (8 whole, 3 minced)
Coarse salt
1 pound linguine
15 anchovy fillets, rinsed and finely chopped
2 small dried red chiles, crumbled
4 1/2 teaspoons fresh lemon juice plus zest of 1 lemon (1 lemon total)
1 bunch fresh flat-leaf parsley, chopped
Freshly ground pepper

GARLIC-HERB LINGUINE

Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!

Provided by Andrea Fahlor

Categories     World Cuisine Recipes     European     Italian

Time 21m

Yield 2

Number Of Ingredients 5



Garlic-Herb Linguine image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
  • Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 41.9 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 14.9 g, Sodium 626.4 mg, Sugar 1.9 g

4 ounces dried linguine
¼ cup butter, melted
1 teaspoon minced garlic
1 teaspoon dried parsley
1 teaspoon seasoned salt, or to taste

LINGUINE WITH GREEN OLIVE SAUCE AND ZESTY BREADCRUMBS

Provided by Chris Morocco

Categories     Olive     Pasta     Basil     Parsley     Anchovy     Bon Appétit

Yield 4 Servings

Number Of Ingredients 14



Linguine with Green Olive Sauce and Zesty Breadcrumbs image

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef's knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil. Mix well; season sauce with salt and pepper.
  • Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
  • Serve pasta topped with panko and more Parmesan.
  • Do Ahead
  • Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

1 tablespoon plus 1/2 cup olive oil
1/4 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
12 ounces linguine or other long pasta
4 oil-packed anchovy fillets
1 small garlic clove
1 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup green olives, pitted, halved
3 tablespoons drained capers
1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
2 tablespoons fresh lemon juice

PASTA WITH GARLIC OIL AND TOASTED BREAD CRUMBS

This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!

Provided by MailbagMary

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11



Pasta With Garlic Oil and Toasted Bread Crumbs image

Steps:

  • Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
  • Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
  • Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.

Nutrition Facts : Calories 626, Fat 19.5, SaturatedFat 4.7, Cholesterol 10.8, Sodium 1565.8, Carbohydrate 91.4, Fiber 4.1, Sugar 3.7, Protein 17.3

1 lb linguine or 1 lb spaghetti
1 1/2 teaspoons salt, plus
1 teaspoon salt, for sauce (for pasta)
1 tablespoon unsalted butter
1/4 cup dry breadcrumbs
1/2 ounce parmesan cheese, grated (about 2 tablespoons)
3 medium garlic cloves, minced-appox. 1T
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
1/4 cup dry vermouth
ground black pepper

LINGUINE WITH GARLIC AND OIL

Posted as a request for a low budget meal. Besides it's quick, easy and tastes just great. Serve with a green salad.

Provided by Rita1652

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Linguine with Garlic and Oil image

Steps:

  • Cook Linguine following the package directions.
  • Saute sliced garlic cloves (Adding more garlic if you like)in olive oil, over medium heat until golden brown, remove garlic, and set aside.
  • Add dry pepper flakes cook for an additional minute.
  • Add parsley and salt, cook 1 more minute.
  • Add cooked linguine, toss in garlic, arrange on heated serving platter, and sprinkle with black pepper.
  • Serve with grated cheese and a nice loaf of Crusty Italian bread.

1 lb linguine
1/2 cup extra virgin olive oil
5 cloves garlic (sliced)
1 pinch dried chili pepper flakes
1/4 cup flat leaf parsley
salt
1 teaspoon fresh ground black pepper
grated cheese

LINGUINE WITH GARLIC AND OIL

Categories     Sauce     Garlic     Simmer     Boil

Yield makes 4 to 6 servings

Number Of Ingredients 5



Linguine with Garlic and Oil image

Steps:

  • Bring a large pot of water to a boil and salt it. Meanwhile, combine the garlic, oil, and a pinch of salt in a small skillet over medium-low heat. Allow the garlic to simmer, shaking the pan occasionally, until it turns golden; do not allow it to turn dark brown.
  • When the water boils, cook the pasta until it is tender but firm. When it is done, drain it, reserving a bit of the cooking water. Reheat the garlic and oil mixture briefly if necessary. Dress the pasta with the sauce and parsley, if using, adding a little more oil or some of the cooking water if it seems dry.
  • Variations
  • If you have a moderately well-stocked pantry-for example, if you have some olives, capers, chickpeas, dried chiles, canned tomatoes, and so on-you can make any of these delicious variations in less than a half hour.
  • Add a couple of dried chiles to the oil along with the garlic. Discard before tossing with the pasta. Alternatively, sprinkle the pasta with hot red pepper flakes or pass some at the table.
  • Add 1 cup cooked, drained chickpeas to the garlic-oil mixture about a minute before tossing with the pasta.
  • Add 1 to 2 tablespoons capers to the garlic-oil mixture about a minute before tossing with the pasta.
  • Add 1/4 to 1/2 cup minced pitted black olives (preferably imported) to the garlic-oil mixture about a minute before tossing with the pasta.
  • Add a mixture of about 1 cup fresh herbs to the pasta when tossing it with the garlic-oil mixture. You probably will need more olive oil or some of the pasta-cooking water.

Salt
2 tablespoons minced garlic
1/2 cup extra virgin olive oil
1 pound linguine, spaghetti, or other long, thin pasta
1/2 cup loosely packed chopped fresh parsley (optional)

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