Fresh Herb Linguine Food

FRESH HERB LINGUINE

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.

PASTA WITH FRESH HERBS, LEMON AND PEAS

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

LINGUINE WITH FRESH HERBS

Steps:

• Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
• Salt water, and cook pasta until tender but not mushy. Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.

LINGUINE WITH GARLIC, HERBS AND LEMON

Steps:

• Bring 4 quarts of water to a boil in a large pot.
• Meanwhile, warm oil and garlic in a skillet over medium heat.
• Cook until the garlic is fragrant, being careful not to brown or burn.
• Remove the skillet from the heat and stir in the lemon zest and salt to taste.
• The water should be close to boiling.
• At this point, add salt and the linguine.
• Cook until pasta is al dente (follow the directions on the package since cooking times vary product to product).
• Reserve 1/2 cup of the pasta water in a small bowl.
• When pasta is cooked, drain and toss with garlic mixture, herbs and lemon juice.
• Add the reserved pasta water as needed to keep the pasta moist and a little saucy.
• Serve immediately.

LINGUINE WITH MUSSELS AND FRESH HERBS

Steps:

• Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
• Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
• Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

GARLIC-HERB LINGUINE

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.

LINGUINE WITH CLAMS AND FRESH HERBS

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes. Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper. Divide pasta between bowls. Top with fresh clams and serve.

FRESH LINGUINE WITH GARLIC, HERBS AND GOAT CHEESE

Steps:

• Bring at least six cups of salted water to a boil for the linguine.
• While the water is heating, melt the butter over medium heat in a large nonstick skillet. Add the garlic and saute a minute or so, until it softens and barely takes on color. Stir in the tarragon and cream, bring to a boil and remove from the heat.
• When the water is boiling, stir in the linguine and cook for two to three minutes. Drain thoroughly.
• Then put the linguine in the skillet and reheat, stirring gently. Quickly fold in the goat cheese, season with salt and pepper and serve at once.