Linguiniwithraisinspinenutsandbreadcrumbs Recipes

Steps:

• Bring large pot of water to a boil.
• Meanwhile, in medium saucepan, heat olive oil over medium-high heat.
• Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
• Reduce heat to medium.
• Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
• Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
• Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
• Cook pasta until just tender, about 8 minutes.
• Drain well.
• Add pine nuts, bread crumbs and Parmazan cheese to sauce; stir well.
• Season to taste with salt and pepper.
• Remove from heat.
• Stir in flaxseed or olive oil.
• Add pasta and toss to coat.
• Serve hot.

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.

Steps:

• Cook pasta, adding summer squash or zucchini during the last 2 minutes of cooking; drain. Return to saucepan.
• Rub steak with pepper. Cook in hot oil over medium heat until desired doneness, turning once (10-12 minute for medium. Remove steak from skillet.
• For sauce, stir chicken broth, wine, and garlic into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for two minutes. Remove skillet from heat.
• Cut steak into thin, bite-size strips. Pour sauce over pasta mixture; add steak slices. Toss gently to coat.

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.

Steps:

• in 3 qt saucepan cook linguine according to package directions; drain.
• in same saucepan add butter and garlic, cook over medium heat until butter melts.
• stir in linguine and remaining ingredients (except cheese) and cook over medium heat, stirring constantly until heated through.
• sprinkle Parmesan cheese over linguine and serve.

Steps:

• Wash the spinach, and remove stems only if they are thick and tough. Drain, and press the excess water out. Put the leaves in a pan with the lid on. Cook over low heat for moments only, until they crumple to a soft mass. They will steam in the water that clings to them.
• In another pan, fry the onion in the oil till golden. Stir in the pine nuts and let them color lightly. Add the spinach and the drained raisins. Season with salt and pepper, and cook, stirring, for a minute or so. Serve hot.

Steps:

• Put six quarts salted water on to boil for linguine. Meanwhile, melt butter with olive oil in large frying pan. Add garlic and shallots and cook until soft. Add vegetables and saute for a minute. Add creme fraiche and cook until sauce is thickened.
• Meanwhile, cook the linguine until al dente (it will take only a few minutes). Drain and place in serving bowl. Add vegetables and basil and toss. Season to taste. Sprinkle with a couple of tablespoons of Parmesan cheese and toss further. Serve more Parmesan cheese separately.

Steps:

• Preheat the oven to 425 degrees F.
• Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast, turning once, until just tender, 25 - 30 minutes.
• Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons of olive oil, the vinegar and lemon juice. Season the vinaigrette with salt and pepper and stir in the raisins.
• Transfer the warm cauliflower to a serving dish and drizzle with the vinaigrette. Sprinkle with the parsley, lemon zest and pine nuts. To marry the flavors, let cool to room temperature before serving.

Steps:

• Cook pasta according to package directions. Drain and toss with 2 tbsp (25 mL) of the olive oil. Set aside.
• In a small saucepan, heat chicken stock and garlic. Add beans and stir gently. Cover and simmer gently over low heat for 5 to 10 minutes. Set aside.
• In a large wok or skillet, heat remaining 2 tbsp (25 mL) of olive oil over medium-high heat. When hot, add all vegetables except tomatoes; stir-fry for 2 to 3 minutes.
• Sprinkle with water. Cover and cook for 2 to 3 minutes or until tender-crisp.
• Lower heat and stir in bean and stock mixture.
• Remove from heat and transfer vegetables to a large serving bowl.
• Add tomatoes and linguini to bowl and toss all ingredients until well mixed. Add cheese and toss gently. Season with salt and pepper and top with fresh or dried basil.

Steps:

• In a skillet combine chicken broth and white wine.
• Boil until reduced to 1/3 cup.
• Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.
• Return to heat and simmer until the mixture is reduced to 1-1/3 cup.
• Meanwhile, combine 2 teaspoons softened butter and flour, slowly whisk into the milk mixture, Continue stirring until the sauce is thickened and no lumps remain.
• (If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.
• Reduce heat and cook until crab is heated through.
• Meanwhile, cook linguini according to package directions.
• Toss with 1 tablespoon butter and grated parmesan cheese.
• Pour sauce over the pasta and toss until evenly coated.

Steps:

• In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl.
• In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
• Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, bottarga, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open.
• Season with salt and pepper, sprinkle with the toasted panko and serve.

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.

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.