LINGUINE WITH CLAMS
Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4 to 6
Number Of Ingredients 12
Steps:
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg
CHICKEN AND BROCCOLI LINGUINE WITH LEMON BUTTER BASIL SAUCE
This chicken and broccoli linguine with lemon butter basil sauce recipe is creamy without any milk or cream. Full of bright, fresh flavor and packed with good for you broccoli.
Provided by Elizabeth Lindemann
Categories Pasta
Time 30m
Number Of Ingredients 15
Steps:
- Cook the pasta according to directions in a large pot of heavily salted water. 3 minutes before it's al dente, remove 1/2 cup pasta water and reserve for later. Add the broccoli florets to the water and boil with the pasta. Drain the pasta and broccoli until it's almost cooked, just before al dente.
- Meanwhile, season cubed chicken breasts liberally with salt and pepper, as well as the zest from the lemon.
- Sauté the chicken in a large skillet over medium high heat in 1 tablespoon butter and 1 tablespoon olive oil, until browned and fully cooked. Don't worry about it sticking to the bottom of the pan- you'll deglaze it in a moment.
- Remove the chicken and set aside on a plate. Add the minced garlic (2 cloves) to the pan and sauté until fragrant (about 30 seconds).
- Add the white wine (1/2 cup) to the pan to deglaze it, using a wooden spoon to scrape up any browned bits from cooking the chicken and garlic. Turn heat to medium and simmer until almost all of the liquid from the wine is gone.
- Add the chicken stock (1/2 cup) and stir.
- Add the drained linguine and broccoli, as well as the 1/4 cup reserved pasta water. Continue cooking over medium heat until sauce thickens and pasta cooks all the way through- about 2 minutes. Add the cooked chicken back in.
- Remove from heat and stir in lemon juice, remaining 1 tablespoon butter, fresh basil (2 tablespoons), Pecorino Romano cheese (1/4 cup), and slivered almonds (1/4 cup). Stir until cheese has fully melted.
- Serve immediately with extra cheese, lemon zest, fresh basil, and/or salt and pepper, if desired.
Nutrition Facts : Calories 545 kcal, Carbohydrate 52 g, Protein 38 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 507 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
ANTON'S LINGUINI RAFAEL COPYCAT
My husband is crazy about Linguini Rafael at the Vancouver restaurant Anton's. After many attempts to get the recipe right, this is the one he said is as (if not more) delicious than the original. Beware: nothing healthy about this dish!
Provided by I love spicy food
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pan on the stove top, cook the sausages as directed on the package.
- When they are almost fully cooked, remove from pan and thinly slice
- return slices to pan (with grease still in the pan).
- add chili pepper flakes, salt and peppar and stirfry until cooked through (no longer red in the middle) over medium heat.
- add crumbled feta (with 1/4 cup of brine) to the pan.
- add spinach on top of the sausage mixture.
- turn heat to low and let it simmer together until spinach is completely wilted.
- mix it all together in the pan.
- serve with linguini.
- sprinkle lightly with feta.
Nutrition Facts : Calories 583.7, Fat 51.2, SaturatedFat 20.7, Cholesterol 135.1, Sodium 1702.9, Carbohydrate 3.5, Fiber 0.7, Sugar 1.4, Protein 26.1
EARL'S MEDITERRANEAN LINGUINI
Earl's is a chain that was started in North Vancouver, British Columbia. I served for them for a few years and LOVE their food. This was one of my favourites and they've taken it off the menu. Thank goodness I was able to find a good copycat recipe on the net. It's so good you can even eat it cold!! I think I'll add marinated artichokes next time as a twist. Add some grilled chicken breast or shrimp if you want protein.
Provided by MamaConnerty
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add tomatoes, wine, garlic and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
- Meanwhile, cook pasta in large pot of boiling water until just tender.
- Add pasta, parsley, basil, hot sauce, tomato sauce and vinegar to sauce in skillet. Toss over medium heat until sauce coats pasta. Season to taste with salt and pepper. Mount pasta in bowl and sprinkle with feta cheese.
Nutrition Facts : Calories 681.3, Fat 30.7, SaturatedFat 11, Cholesterol 50.1, Sodium 1238, Carbohydrate 76, Fiber 5.6, Sugar 8.9, Protein 21.1
LINGUINE WITH MARINARA SAUCE AND MEATBALLS
When we're in the mood for good home made spaghetti (we prefer linguine) and meatballs, I make a simple sauce and cook the meatballs in it for a long time. Just before serving we add fresh herbs and top it with Parmesan.
Provided by PanNan
Categories Meat
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Mix first nine ingredients by hand using a light touch.
- Shape into 1 1/2" meatballs.
- Brown slowly in a small amount of olive oil in a Dutch oven.
- Turn carefully to brown all sides.
- Meanwhile make sauce.
- Mix tomato paste, tomato sauce and water.
- When last side of meatballs are nearly brown, add tomato sauce mix to the pan.
- Add garlic, carrot, salt, pepper and wine.
- Stir, being careful not to break up meatballs, cover and simmer for at least an hour.
- Add fresh chopped basil and oregano to taste during the last ten minutes.
- Serve over linguini with Parmesan.
CARRABBA'S ITALIAN GRILL LINGUINE PESCATORE
Make and share this Carrabba's Italian Grill Linguine Pescatore recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook all the above (except linguine) over medium heat in a covered saute pan until done.
- Toss with 12 ounces of cooked linguini.
- Garnish and serve.
Nutrition Facts : Calories 471.7, Fat 7.2, SaturatedFat 1.7, Cholesterol 33.4, Sodium 936.7, Carbohydrate 77.2, Fiber 7.2, Sugar 15.2, Protein 22.4
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