Linguine With Garlic And Oil Food

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 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 AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

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.

SHRIMP LINGUINE IN AN OLIVE OIL BASED GARLIC SAUCE

Steps:

• Boil water in a large pot big enough for the half lb. of linguine noodles.
• Put your shrimp in bowl and Fill with HOT water enough to cover shrimp COMPLETELY (set to the side).
• Chop your Oregano and Garlic Cloves and measure out your Italian Herb Seasoning.
• Set your saucepan on a LOW heat.
• In your saucepan add first the Extra Virgin Olive Oil.
• Then add in your Oregano, Garlic and McCormick's Seasoning.
• Stir until well mixed. Then add your 1/4 Cup of white wine stirring slowly.
• Adjust heat to a HIGH Simmer for sauce, stirring occasionally.
• Your water should be about ready to add the noodles at this point, add them to boiling water now.
• (If you prefer to leave the tails on your shrimp you may skip this step).
• At This point your Shrimp should be Unthawed enough to remove the tails.
• Remove the tails from all shrimp placing them in a fresh bowl as the tails are removed.
• Add your shrimp into your saucepan and cook until all shrimp are thoroughly cooked. (If you have never cooked raw shrimp before they will be done when there is no longer any Grey color on them and they are red as you would expect cocktail shrimp to be.).
• Once shrimp are finished cooking remove them from the sauce and place in separate pan or clean bowl to avoid overcooking and set sauce to a VERY LOW SIMMER.
• Once your Noodles are done cooking Strain them THOROUGHLY and put them back in your pot.
• Now you may add the Shrimp and Sauce to your Noodles.
• With everything in the pot set the temp to a Low/Med temp to warm while mixing and stir thoroughly to mix Sauce, Shrimp and Noodles.
• Serve on a plate in a bowl may garnish with parsley snips or whatever is to your liking.
• ENJOY!

LINGUINE WITH CHICKEN, GARLIC AND BASIL

Steps:

• Heat 1/4 cup oil in heavy small skillet over medium heat.
• Add garlic and saute until light golden brown, about 6 minutes.
• Strain oil into glass measuring cup; reserve garlic.
• Add enough oil to measuring cup to measure 1/4 cup.
• Set aside.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
• Add chicken and saute 5 minutes.
• Add poblanos and saute 2 minutes.
• Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute.
• Remove from heat.
• Add butter and stir just until melted.
• Drain linguine and place in large bowl.
• Add chicken mixture and 1/2 cup Parmesan; toss to coat.
• Season with salt and pepper.
• Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic.
• Serve with remaining Parmesan.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

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.