Recipes for "linguine"

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.

Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.

To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Season the shrimp with salt and pepper. When the oil shimmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Remove the shrimp from the skillet.

3. To the same skillet, add the remaining 2 tablespoons olive oil, the zucchini, and the shallots. Season with salt and pepper and cook 5 minutes. Add the butter, garlic, thyme, and crushed red pepper flakes. Cook until fragrant, 1-2 minutes. Pour in the wine, lemon zest, and juice, and bring to a simmer. Add the shrimp and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in the parsley and chives.

4. Divide the pasta between plates. Top with fresh herbs. Enjoy!

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.

Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.

Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Bring a large pot (about 4 quarts) of salted water to a boil over high heat. Cook linguine according to the package instructions until al dente. Save 1 cup of the pasta cooking water and set aside. Then drain the pasta in a colander and return it to the pot.

Simply Recipes / Wanda Abraham

In a large bowl, stand the corn vertically and use a small sharp knife to cut downward to remove the kernels off the corn. Using the back of the knife, scrape the cob downward to scrape off any liquid. Discard the cob and set the corn aside.

Simply Recipes / Wanda Abraham

In a large nonstick skillet over medium-high heat, heat the olive oil. Add the shallots and garlic, and cook for about 2 minutes, stirring constantly with a wooden spoon, until translucent.

Simply Recipes / Wanda Abraham

Stir in the corn (including the liquid you scraped from the cobs) and salt. Cook for 4 to 5 minutes, until the corn becomes tender, scraping the bottom of the skillet often so that it doesn’t burn. Turn the heat off.

Scoop out 1 cup cooked corn and set aside. Scrape the remaining into a blender with the adobo peppers, adobo sauce, and 1/2 cup of the reserved pasta cooking water. Blend on medium-high until somewhat smooth with a little texture, 30 to 45 seconds.

Return the blended corn and reserved whole corn kernels to the skillet. Add the cream and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Add a few tablespoons of the reserved pasta water to loosen if it thickens too much.

Simply Recipes / Wanda Abraham

Add the sauce and cheese to the cooked linguine in the pot. Toss to coat, adding as much of the remaining pasta cooking water as needed to smooth out the sauce. Taste and adjust the seasonings, adding the optional sugar, if you like. To serve, garnish it with the tomatoes and cilantro, if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing leftovers. The pasta will get mushy.

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Simply Recipes / Wanda Abraham

Heat a large pot of salted water (2 quarts of water, 1 Tbsp salt) for the pasta.

While the pasta water is heating, cook the lemon slices. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat.

Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes.

Remove from pan, set aside to cool. Once the lemon slices are cool, mince them.

Once the pasta water is boiling, add the linguine pasta to cook.

Add 1 Tbsp olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes.

Add the garlic and cook a minute more.

Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side.

Add the spinach and the minced lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.

When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste.

Serve immediately. Sprinkle with grated Parmesan cheese to serve.

Cook the linguine according to package directions. Drain, reserving 1 1/3 cups cooking water.

When boiling your pasta, put a 1-cup measuring cup by the colander. It will help remind you to snag some pasta water before you dump it all!

Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Drain the oil from the tuna cans and reserve; set the tuna aside. Heat the tuna oil and extra-virgin olive oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until translucent, about 3 minutes. Stir in the white wine and cracked pepper, and cook undisturbed, until reduced by half, about 2 minutes. Stir in the capers.

Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Reduce the heat to medium heat. Add the cooked pasta, 1/2 cup of the reserved cooking water, and salt. Toss and stir constantly to coat, about 2 minutes (add more pasta water 2 tablespoons at a time, if needed, for a creamy consistency).

Remove the pan from the heat. Add the reserved tuna and gently toss to distribute. Divide evenly among serving bowls. Serve immediately, sprinkled with parsley, if using.

Refrigerate leftovers for up to 3 days.

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Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Open the can of clams and strain the juice through a paper-towel-lined fine-meshed sieve into a bowl. Set both the juice and the clams aside.

Heat the olive oil in a large pot or sauté pan over medium-high heat. Add the chopped onion and fennel bulb and sprinkle with a little salt. Stir well and sauté until translucent, about 4-5 minutes. Don't brown them. Add the chopped garlic and sauté for another minute.

Add the ouzo (if you're using) to the pan and let it boil down until it's almost completely evaporated. Add the tomato paste and stir well to coat the vegetables. Cook for a minute or two.

Add the crushed tomatoes and the clam juice (strained from the can of clams) to the pot, along with a sprinkling of salt and the sugar. Stir well, turn the heat to a slow simmer and cook for 20 minutes. While the tomato sauce is cooking, heat a large pot of salted water for the pasta.

If you would like a smooth sauce instead of chunky, ladle the sauce into a blender and purée it until smooth, then return to the pot.

When the pasta water comes to a boil, cook the linguine pasta according to package directions.

Add the clams in the shell to the sauce pot. Submerge the clams in the sauce. Increase the sauce pot's temperature up to a low boil or a strong simmer. It should take 3 to 5 minutes for all the clams to open.

As the clams open, remove them to a bowl. Remove the clam meat from all but a few of the shells which you will want to save for a garnish. (Or keep the clam meat in the shells, your choice, we just find the dish easier to eat if most of the clams are already out of the shells.)

Add it to a large bowl.

Add the canned clams to the pasta sauce and return the formerly live clams to the sauce as well. Add the chopped fennel fronds and stir to combine.

To serve, ladle some sauce into the bowl with the pasta and mix well to combine. Use tongs to put some pasta on each plate, add a small spoonful of clam sauce on top and garnish with a few of the clams that are still in the shell. Serve at once.

One-Pot Pasta: Heat two tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked al dente. Lower the heat and simmer until most of the liquid is absorbed. Do not drain – there should be some liquid left in the pan to help coat the noodles.

Cook the Shrimp: While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.

Build That Garlic Herb Flavor: Add the garlic, sage, and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.

Finish: Add the shrimp, whipping cream, Parmesan, and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.

Cook linguine. Reserve 1 cup of the boiled pasta water.

In a food processor, mix seasoning with the ricotta cheese. Add a little heavy cream or milk if it is too sticky.

Add ricotta mixture to cooked pasta. Add spoonfuls of water until the sauce becomes the right consistency for you. (I found that I didn’t add enough water and once it was plated, it started to dry out. You might want to add a little more than you think you need, especially if you’re using low fat ricotta). Top with white crumbly cheese like Gorgonzola!

Cook linguine in a large pot of salted boiling water until al dente.

Meanwhile, cook olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant. Add chopped clams, clam juice, and parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.

Toss pasta with clam sauce. Serve warm.

Heat butter, olive oil, and garlic in a large sauté pan over medium heat. Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool slightly, then slice diagonally into long strips. Reserve butter mixture in the pan.

Meanwhile, bring a large pot of salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.

Reheat butter mixture in the pan over medium heat. Add onion and sauté, stirring often, until onion is soft but still white. Add water and bouillon; bring to a boil and simmer, uncovered, for about 10 minutes. Stir in cream, Parmesan cheese, milk, and green onions until sauce is well combined.

Place linguine in a large bowl. Arrange chicken slices in a decorative pattern on top. Pour sauce over chicken and around linguine. Garnish with parsley to serve.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 10 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in liquid from clams, parsley, white wine, basil, and salt; simmer for 10 minutes.

Stir in clams until heated through. Add cooked linguine pasta; toss to combine and serve warm.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

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.

While pasta is cooking, sauté sausage in a heavy skillet over medium-high heat until light brown, breaking up clumps with the back of a spoon. Add peppers, onion, and garlic; sauté until tender. Pour in wine and simmer until liquid is slightly reduced, about 6 minutes.

Drain pasta and add to the skillet. Toss to combine. Add cheese; toss to blend.

Gather all ingredients.

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.

While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic, and pepper in a large saucepan.

Cook over medium heat until boiling.

Serve warm clam sauce over pasta.

Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender, about 8 minutes. Drain.

Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms and cook until tender. Remove from the skillet with a slotted spoon and set aside.

Add chicken pieces to the pan and sprinkle with garlic. Cook and stir until evenly browned and cooked through. Whisk flour and salt into the pan drippings until smooth. Gradually whisk in chicken broth and simmer over low heat until slightly thickened.

Return mushrooms and garlic to the pan and stir in sour cream; season with pepper. Cook until heated through, but do not boil. Serve over linguine.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.

Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Cook pasta in a large pot of boiling water until al dente; drain.

Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.

Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.

Serve sauce over pasta, and sprinkle with pine nuts.

In a medium skillet over medium heat, heat olive oil and butter. Add tomatoes, parsley, and garlic; simmer and let reduce, about 5 minutes. Add some clam juice if the sauce reduces too much.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.

Add pasta and clams to the skillet and heat through; top with Parmesan cheese and serve immediately.

Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.

Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Heat butter and olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot butter-oil mixture until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.

Whisk together cold water and cornstarch in a small bowl until smooth. Mix cornstarch mixture and chicken chunks into sauce; cook until heated through and thickened, about 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes; drain.

Reduce heat under the saucepan with sauce to low. Add lemon juice, parsley, and lemon zest; cook until heated through, 1 to 2 minutes. Add cooked linguine, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

In a large pot of boiling salted water cook linguini until al dente. Drain.

Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.

Toss cooked and drained linguine pasta over seafood sauce. Serve warm.

Preheat the oven broiler.

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.

Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.

Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.

In a large bowl, toss together cooked linguine and the mushroom mixture.

Cook the pasta in boiling salted water until al dente.

Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.

Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.

Drain pasta. Serve sauce over hot noodles.

Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 11 minutes.

Drain and transfer to a large bowl.

Mix melted butter, garlic, and parsley together in a small bowl.

Drizzle butter mixture over linguine. Add seasoned salt and toss to coat.

Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.

Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.

Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.

Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.

While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.

Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. Pour in the chicken broth; cover and simmer until broccoli is just tender. Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.

While the chicken is cooking, melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. Pour in the milk, stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.

Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.

Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.

Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.

Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.

Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.