Garlic Linguine Food

GARLIC LINGUINE

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
• Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

LINGUINE WITH BUTTER, LEMON AND GARLIC

Steps:

• Cook linguine until al dente, or slightly firm to the bite.
• Drain, and mix with a Tbsp.
• or two of olive oil; set aside.
• Heat butter in a skillet and add lemon juice and salt.
• Add garlic and cook about 1 minute.
• Add to hot linguine and mix.
• Serve immediately, sprinkled with Parmesan 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 GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

LINGUINE WITH GARLIC OIL AND PANCETTA

Steps:

• Preheat the oven to 500 degrees F.
• Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
• And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

Steps:

• Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
• Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
• Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

GARLIC SHRIMP LINGUINE

Steps:

• 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 medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
• Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
• Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

GARLIC PASTA

Steps:

• 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.
• In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
• In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.

GARLIC ANCHOVY LINGUINE

Steps:

• 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.

LINGUINE WITH GARLIC BUTTER PRAWNS

Steps:

• Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.
• Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.

GARLIC PASTA

Steps:

• Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.

LINGUINE ALFREDO RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
• Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
• Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
• Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
• Remove the pan from the heat, top with parsley, and serve immediately.
• Enjoy!

LINGUINE WITH GARLIC AND OIL

Steps:

• Cook Linguine following the package directions.
• Saute sliced garlic cloves (Adding more garlic if you like)in olive oil, over medium heat until golden brown, remove garlic, and set aside.
• Add dry pepper flakes cook for an additional minute.
• Add parsley and salt, cook 1 more minute.
• Add cooked linguine, toss in garlic, arrange on heated serving platter, and sprinkle with black pepper.
• Serve with grated cheese and a nice loaf of Crusty Italian bread.

GARLIC SALMON LINGUINE

Steps:

• Cook the linguine according to package directions.
• Meanwhile, in a large skillet, saute garlic in oil.
• Stir in the salmon, broth, parsley, salt and cayenne.
• Cook until heated through.
• Drain linguine.
• Add to the salmon mixture and toss to coat.

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 GARLIC AND OIL

Steps:

• Bring a large pot of water to a boil and salt it. Meanwhile, combine the garlic, oil, and a pinch of salt in a small skillet over medium-low heat. Allow the garlic to simmer, shaking the pan occasionally, until it turns golden; do not allow it to turn dark brown.
• When the water boils, cook the pasta until it is tender but firm. When it is done, drain it, reserving a bit of the cooking water. Reheat the garlic and oil mixture briefly if necessary. Dress the pasta with the sauce and parsley, if using, adding a little more oil or some of the cooking water if it seems dry.
• Variations
• If you have a moderately well-stocked pantry-for example, if you have some olives, capers, chickpeas, dried chiles, canned tomatoes, and so on-you can make any of these delicious variations in less than a half hour.
• Add a couple of dried chiles to the oil along with the garlic. Discard before tossing with the pasta. Alternatively, sprinkle the pasta with hot red pepper flakes or pass some at the table.
• Add 1 cup cooked, drained chickpeas to the garlic-oil mixture about a minute before tossing with the pasta.
• Add 1 to 2 tablespoons capers to the garlic-oil mixture about a minute before tossing with the pasta.
• Add 1/4 to 1/2 cup minced pitted black olives (preferably imported) to the garlic-oil mixture about a minute before tossing with the pasta.
• Add a mixture of about 1 cup fresh herbs to the pasta when tossing it with the garlic-oil mixture. You probably will need more olive oil or some of the pasta-cooking water.

LINGUINE WITH BRAISED GARLIC AND BALSAMIC VINEGAR

Steps:

• In a large heavy skillet heat the 3 tbsp oil oover medium heat.
• Add garlic and lower the heat
• Cover and cook on low for about 5 minutes.
• Uncover and cook until the garlic is barely colored, about 8 to 10 minutes.
• Do not let the garlic brown or it will become bitter.
• Meanwhile, cook pasta according to package directions and drain.
• Remove garlic from the oil and discard if you wish.
• Toss pasta with the oil and add the butter tossing to melt.
• Toss with the cheese and salt and pepper.
• Mix the brown sugar with the balsamic vinegar.
• As you serve the pasta sprinkle each serving with a teaspoon or so of the balsamic mixture.

LINGUINE WITH FRIED EGGS AND GARLIC

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes., Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set., Drain linguine; return to pan. Add cooked egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired., Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.

GARLIC-LEMON SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

GINGER GARLIC LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.