LINGUINE WITH CLAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
- Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
- Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.
LINGUINE WITH SEAFOOD
Steps:
- Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
- Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
- While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.
FRESH LINGUINE
Provided by Marian Burros
Categories easy, quick, pastas, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 1
Steps:
- Bring 6 quarts of water to boil in covered pot.
- Add linguine and cook about 1 minute after water returns to boil. Drain and serve, using vegetable mixture from fish as sauce for pasta
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 22 milligrams
SEAFOOD LINGUINE
Provided by Joanie Moscoe
Categories Garlic Pasta Sauté Quick & Easy Scallop Shrimp Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley. Season to taste with salt and pepper. Pour over linguine and serve.
LINGUINI ALFREDO
Make and share this Linguini Alfredo recipe from Food.com.
Provided by Tonkcats
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguini as directed on box.
- While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned.
- Add cream and heat until bubbling.
- Add cheese, parsley, basil, salt and pepper.
- Return drained noodles to kettle. Pour sauce over noodles, stirring gently until all are well coated.
Nutrition Facts : Calories 664, Fat 48.8, SaturatedFat 30.3, Cholesterol 153.6, Sodium 357, Carbohydrate 45.2, Fiber 1.9, Sugar 1.7, Protein 12.4
LINGUINE WITH BEEF AND ONIONS
Use up leftover beef brisket in this tasty linguine with beef ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
- Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
Nutrition Facts : Calories 415 g, Fat 14 g, Fiber 3 g, Protein 21 g
SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
- Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
- Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g
LINGUINE WITH SEAFOOD SAUCE
Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.
Nutrition Facts :
LINGUINE PESCATORE
Make and share this Linguine Pescatore recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Mussels
Yield 1 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic.
- Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood.
- Saute 1 minute and add herbs and wine.
- Bring wine to rolling simmer and add cream or tomato sauce.
- Season with salt and pepper, heat to a simmer, add parsley and desired amount of Hot cooked linguine.
- Toss to coat pasta well. Serve immediately.
SEAFOOD LINGUINE
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
- Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
- Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
- Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.
LINGUINE
Provided by Marian Burros
Categories side dish
Time 20m
Yield Eight servings
Number Of Ingredients 7
Steps:
- Clean the peppers; string the snow peas; peel and trim the carrots. Cut the vegetables into matchstick strips, 1/8 by 1/8 by 2 inches.
- In a large pot of boiling water, cook the pasta.
- Melt two tablespoons of butter in a large saute pan and saute the vegetables until al dente, timing the cooking of the vegetables so that they will be almost done when the pasta is cooked.
- Cook the pasta; drain and add to the vegetables; toss with the remaining 2 tablespoons of butter.
- At the top of each dinner plate, place an eighth of the linguine and vegetable mixture. Center the tuna below that. Spoon an eighth of the chanterelles over and around the tuna. Garnish the plates with large sprigs of flat-leaf parsley.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 14 milligrams, Sugar 3 grams, TransFat 0 grams
More about "linguine recipes"
LINGUINE RECIPES | MYRECIPES
From myrecipes.com
LINGUINE RECIPES | COOKING LIGHT
From cookinglight.com
10 BEST LINGUINE RECIPES-RECIPES FOR LINGUINE—DELISH.COM
From delish.com
Occupation Commerce EditorEstimated Reading Time 2 minsAuthor Sienna Livermore
ABOUT LINGUINE | IFOOD.TV
From ifood.tv
10 PLANT-BASED LINGUINI RECIPES FOR PASTA LOVERS! - ONE …
From onegreenplanet.org
7 WAYS TO COOK WITH LINGUINE NOODLES | MYRECIPES
From myrecipes.com
SEAFOOD LINGUINE RECIPE | EATINGWELL
From eatingwell.com
LINGUINE RECIPES | FOOD & WINE
From foodandwine.com
ITALIAN SEAFOOD LINGUINE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LINGUINE PASTA RECIPES - DREAMFIELDS FOODS
From dreamfieldsfoods.com
EASY SEAFOOD LINGUINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LINGUINE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
LINGUINE RECIPES - EASY RECIPES FOR LINGUINE PASTA - DELISH
From delish.com
LINGUINE RECIPES - BBC FOOD
From bbc.co.uk
CALORIES IN 100 G OF LINGUINE AND NUTRITION FACTS - FATSECRET
From fatsecret.ca
LINGUINE CARBONARA RECIPE - QUICK FROM SCRATCH PASTA | FOOD
From foodandwine.com
SEAFOOD LINGUINI | RICARDO
From ricardocuisine.com
12 BEST LINGUINE RECIPES IDEAS - PINTEREST
From pinterest.ca
LINGUINE RECIPES & MENU IDEAS | BON APPETIT
From bonappetit.com
THESE PASTA CUPCAKES ARE THE ULTIMATE SAVORY DISH
From ca.style.yahoo.com
LINGUINE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CALORIES IN LINGUINE AND NUTRITION FACTS - FATSECRET
From fatsecret.com
LINGUINE RECIPES | ALLRECIPES
From allrecipes.com
MEILLEURES RECETTES DE LINGUINES SIMPLES à FAIRE - ZESTE
From zeste.ca
LINGUINE'S ITALIAN RESTAURANT
From linguines.ca
LINGUINE VONGOLE | PASTA RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
10 BEST VEGETARIAN LINGUINE RECIPES | YUMMLY
From yummly.com
7 YUMMY VEGAN RECIPES USING LINGUINE, ITALY'S MOST DELICIOUS …
From onegreenplanet.org
AMAZON.CA: LINGUINE - LONG PASTA: GROCERY & GOURMET FOOD
From amazon.ca
LINGUINE WITH ROASTED SUMMER VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
LINGUINE - WIKIPEDIA
From en.wikipedia.org
LINGUINE'S ITALIAN RESTAURANT, BELLEVILLE - TRIPADVISOR
From tripadvisor.ca
23 LOVELY LINGUINE RECIPES | TASTE OF HOME
LINGUINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW LONG DOES IT TAKE TO COOK LINGUINE? | OUR EVERYDAY LIFE
From oureverydaylife.com
LINGUINE FACTS AND NUTRITIONAL VALUE - FOOD AS MEDICINE
From healthbenefitstimes.com
20-MINUTE CHICKEN LINGUINE | CANADIAN LIVING
From canadianliving.com
You'll also love