LINGUINE WITH SEAFOOD
Steps:
- Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
- Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
- While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.
SCRUMPTIOUS SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
- Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
- Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 54.2 g, Cholesterol 230 mg, Fat 28.7 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 16.7 g, Sodium 699 mg, Sugar 2.5 g
LINGUINE ALA ANNE - OAMC
I don't remember where I found this recipe, but it's a really good one for leftover ham and for OAMC. Instead of the 13x9-inch dish, I usually make it in 2 8x8 dishes. Simple and good.
Provided by lazyme
Categories Ham
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine in a large pot according to the directions, drain and return to the pot.
- While the linguine cooks, melt butter or margarine in saucepan.
- Stir in flour and salt, adding evaporated milk.
- Bring to a boil, stirring constantly.
- Boil and stir one more minute.
- Add liquid from the mushrooms, water and bouillon cube.
- Cook over medium heat, stirring constantly until slightly thickened and bubbly.
- Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed.
- Spoon linguine mixture in to a 13x9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.
- 5Toss ham into remaining sauce, spread it in the center of the linguine.
- Sprinkle with Romano cheese, cover with foil, and freeze dish.
- Sauté red and green bell peppers in vegetable oil until soft, allow to cool.
- Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
- To serve: Thaw dish, peppers and croutons.
- Bake dish uncovered in a preheated 400ºF oven for 20 minutes.
- Before serving, sprinkle croutons around edge of casserole.
- Reheat red and green peppers and mound them in the center.
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
CHEF JOHN'S CHICKEN A LA KING
Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
- Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
- Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g
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