LINGUINI WITH CLAM SAUCE
Provided by Sandra Lee
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)
- Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately.
LINGUINE WITH SPICY SAUSAGE AND SCALLION SAUCE
Make and share this Linguine With Spicy Sausage and Scallion Sauce recipe from Food.com.
Provided by Borealis Beegirl
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large ot of boiling , cook the pasta, drain it, reserving 1 cup of the cooking water.
- in a food processor, combine the scallions, parsley, pine nuts and 1/4 cup of the olive oil and process until pureed. Add the 1/2 cup of the cheese, season with salt and pepper and process the pesto just until blended.
- In a large skillet heat the remaining 1 tablespoon of olive oil. Add the sausage and cook over high heat, breaking up the meat with a wooden spoon, until it is lightly browned and no trace of pink remains, about 5 minutes. Drain the sausage and pour of any fat in the skillet.
- Return the sausage to the skillet. Add the scallion pesto, pasta and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing until a thick, creamy sauce forms, about 2 minutes. and more of the pasta cooking water if the sauce is dry.
Nutrition Facts : Calories 968.3, Fat 61.5, SaturatedFat 14.9, Cholesterol 59.5, Sodium 1230.2, Carbohydrate 70.1, Fiber 3.6, Sugar 2.9, Protein 33.3
SPAGHETTI WITH SCALLION SAUCE
Categories Garlic Onion Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
- Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
- Drain pasta in a colander and return to pot.
- Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
CREAMY BUCATINI WITH SPRING ONIONS AND MINT
Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And if you can't get spring onions (that is, fresh bunches of onions with their greens still attached, available in late spring and early summer), you can substitute regular onions or a combination of alliums, such as sweet onions, scallions, ramps or leeks.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
- Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
- Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
- Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.
LINGUINE WITH SCALLIONS
Make and share this Linguine With Scallions recipe from Food.com.
Provided by David c.
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place linguini in the pot, cook 9 to 11 minutes, until al dente, and drain.
- In the same pot melt the butter over medium heat, and saute the cashews 5 minutes, until lightly browned. Mix in the cooked linguini, teriyaki sauce, ginger, and green onion, and continue to cook and stir until heated through.
Nutrition Facts : Calories 384.3, Fat 16.2, SaturatedFat 8.2, Cholesterol 30.5, Sodium 850.9, Carbohydrate 49.9, Fiber 2.7, Sugar 5, Protein 10.3
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- Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Arrange half of mushrooms in a single layer in pot and cook, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a good toss, then continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil, remaining mushrooms, and more salt.
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