SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA
The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.
Provided by Colu Henry
Categories dinner, weekday, pastas, seafood, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
- Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
- Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
- Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.
GARLIC-HERB LINGUINE
Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!
Provided by Andrea Fahlor
Categories World Cuisine Recipes European Italian
Time 21m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 41.9 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 14.9 g, Sodium 626.4 mg, Sugar 1.9 g
LINGUINE WITH CLAMS AND FRESH HERBS
Provided by Anitra Earle
Categories Herb Pasta Shellfish Quick & Easy Clam Bon Appétit Yonkers New York
Yield Makes 2 servings
Number Of Ingredients 9
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.
LINGUINE WITH FRESH HERBS
Provided by Mark Bittman
Categories easy, quick, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 13 grams, Carbohydrate 93 grams, Fat 16 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 4 grams
PASTA WITH HERBED CHEESE SAUCE
Steps:
- In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
- Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives.
LINGUINE WITH WHITE CLAM SAUCE
Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." Get this simple recipe from Secrets of a Restaurant Chef on Food Network.
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
- Bring a large pot of well salted water to a boil over medium heat.
- Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
- While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
- Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
- Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
- This won't make you want to clam up!
PASTA WITH HERBS
Steps:
- Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.
- In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.
- In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.
ALMOST AS SIMPLE PASTA WITH PARMESAN, HERBS, AND FRESH GARLIC
Another family favorite that lends itself to easy variations -- tweak the taste to complement the day's main dish by your choice of herbs. You probably have all these ingredients handy in your pantry and refrigerator. I swear the kids would eat this every day if I'd make it that often. I can't personally vouch for freezing it, but I know that it reheats well in the microwave after being refrigerated. Cooking time is mainly cooking the pasta.
Provided by 3KillerBs
Categories Toddler Friendly
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Saute garlic in butter or olive oil with herbs until garlic is soft but not browned.
- Toss with hot pasta, Parmesan, salt, and pepper.
- Herb suggestions: Italian seasoning. Fresh or dried basil. Fresh or dried Rosemary. Herbs de Provence. Fresh or dried basil and oregano in combination. Fresh or dried parsley. Fresh or dried parsley, oregano, and basil. Italian seasoning with a pinch of crushed, red pepper. Fresh chives. Fresh parsley and fresh chives.
- Tip -- Dried herbs, especially rosemary, may benefit from being re-hydrated in a tablespoon of water or white wine.
PASTA WITH CRAYFISH AND FRESH HERBS
Inspired by Rick Stein, we made this lovely, simple, and delicious pasta last night. It was just fantastic. It is meant to be quite brothy and was lovely served with some steamed broccoli. Enjoy!
Provided by IngridNL
Categories Crawfish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta.
- While the pasta is cooking, make the sauce.
- Bring the fish stock, pesto, and red pepper to a boil. Once it is boiling turn the heat down to simmer.
- Drain the pasta.
- Add the crayfish to the sauce. Heat until warmed through.
- Mix the basil into the sauce.
- Pour the sauce into the pasta.
- Shave parmasean into the pasta.
- Serve and enjoy!
Nutrition Facts : Calories 30.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.2, Sodium 182.8, Carbohydrate 2.3, Fiber 1, Sugar 1.3, Protein 3.2
LINGUINE WITH MUSSELS AND FRESH HERBS
Provided by Ian Knauer
Categories Herb Pasta Quick & Easy High Fiber Dinner Mussel Healthy Potluck Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
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.
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- Bring a pot of salted water to a boil and cook the pasta according to packet instructions until al dente,
- Meanwhile, add all the herbs to a food processor with juice and zest of half a lemon, olive oil, 3 tbsp pecorino and a small pinch of salt and pepper. Blitz until combined.
- Add butter and oil to medium sized skillet (frying pan) and heat until butter has melted. Add the garlic and fry for 1-2 minutes until soft but not browned.
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- Using a mandoline, julienne the zucchini lengthwise, stopping when you reach the seedy centers. You should have 12 packed cups of zucchini strands.
- In a very large, deep skillet, melt the butter. Add the zucchini and scallions, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the zucchini is just softened, about 8 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the water.
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- While the water boils and the pasta cooks, core and finely chop the tomatoes. Cut the zucchini into thin slices. Chop the basil and parsley (1 tablespoon each). Mince the garlic. (If desired, you can sauté the garlic in a bit of olive oil beforehand to make it less potent.) If not already grated, grate the cheese.
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