LINGUINE WITH LEMON-CREAM SAUCE
This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.
Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g
LINGUINE WITH LEMON SAUCE
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil.
- Heat the butter in a skillet and add the lemon zest.
- Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
- Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams
SPAGHETTI WITH MUSSELS, LEMON, AND SHALLOTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 1/2 cups pasta water.
- Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; saute shallots, red-pepper flakes, and parsley stems until tender, about 5 minutes. Add wine; cook until liquid is reduced by one-third, about 2 minutes. Add mussels, cover with a tight-fitting lid, and steam until they open, 5 to 6 minutes; discard any that do not open after 6 minutes.
- Add pasta to mussels, tossing until well combined. Add pasta water, and continue to toss and cook over medium-high heat until sauce has reduced and coats pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and serve immediately.
SPICY LINGUINE WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
- Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
MUSSELS AND PASTA WITH CREAMY WINE SAUCE
I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.
Provided by Bren
Categories Seafood Shellfish Mussels
Time 30m
Yield 1
Number Of Ingredients 10
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.
- Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
- Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
- Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
- Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.
Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g
LINGUINE WITH MUSSELS AND ARUGULA CREAM SAUCE
Categories Milk/Cream Onion Pasta Quick & Easy Mussel Arugula White Wine Gourmet
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a kettle cook the onion in the oil over moderately low heat, stirring, until it is softened, add the wine, the clam juice, and the water, and bring the mixture to a boil. Add the mussels, steam them, covered, for 2 minutes, or until they are opened, transferring them with tongs as they open to a bowl, and discard any that are unopened. Let the mussels cool until they can be handled and remove them from their shells, discarding the shell.
- Boil the liquid remaining in the kettle until it is reduced to about 1 cup, add the cream, and simmer the sauce, stirring occasionally, for 3 minutes, or until it is thickened. Stir in the arugula, the mussels with any liquid that has accumulated in the bowl, and salt and pepper to taste. In a kettle of boiling salted water boil the linguine until it is al dente, drain it well, and transfer it to a large bowl. Add the mussel mixture and toss the mixture well.
More about "linguine with mussels and lemon cream sauce food"
LINGUINE WITH MUSSELS RECIPE - DINNERS, DISHES, AND …
From dinnersdishesanddesserts.com
SEAFOOD LINGUINE RECIPE - BBC FOOD
From bbc.co.uk
MUSSEL LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
MUSSELS AND LINGUINE WITH GARLIC BUTTER & WHITE WINE …
From kitchenswagger.com
CREAMY LINGUINE WITH MUSSELS - CANADA'S FOOD ISLAND
From canadasfoodisland.ca
LINGUINE WITH MUSSELS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LINGUINE WITH LEMON CREAM SAUCE - TASTY KITCHEN
From tastykitchen.com
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
LINGUINE WITH MUSSELS, PANCETTA & PEAS IN LEMON-TARRAGON CREAM …
From cookeatshare.com
MUSSELS IN PESTO CREAM SAUCE RECIPE | RECIPES.NET
From recipes.net
MUSSELS IN LEMON HERB SAUCE RECIPE RECIPE | RECIPES.NET
From recipes.net
LINGUINE WITH MUSSELS AND SCALLOPS WITH LEMON BREADCRUMBS
From diningandcooking.com
LINGUINE WITH MUSSELS | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
MUSSELS IN CIDER CREAM SAUCE RECIPE RECIPE | RECIPES.NET
From recipes.net
EASY LINGUINE WITH CLAMS AND MUSSELS - TODAY
From today.com
GARLICKY WHITE WINE SPAGHETTI WITH MUSSELS AND CLAMS - KITCHN
From thekitchn.com
RECIPE FOR LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS BY …
From theguardian.com
MUSSELS IN LEMON GARLIC-BUTTER SAUCE | WITH A BLAST
From withablast.net
SMOKED SALMON AND DILL RAVIOLI WITH LEMON CREAM SAUCE RECIPE
From recipes.net
MUSSELS IN CREAM SAUCE, GARLIC, AND LEMON - HOME COOKING …
From homecookingcollective.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love