Spicy Spinach Linguine With Olive Oil And Garlic Food

SPICY SPINACH LINGUINE WITH OLIVE OIL AND GARLIC

Steps:

• Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
• Drain, reserving 1 cup pasta cooking liquid. Return pasta to same pot.
• Meanwhile, heat olive oil in heavy large skillet over medium-high heat.
• Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute.
• Add wine and boil until slightly reduced, about 3 minutes.
• Add mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta.
• Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry.
• Season with salt and pepper.
• Transfer to bowl.
• Sprinkle with remaining 3/4 cup cheese.

LINGUINE WITH SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
• Makes 4 to 6 servings.

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.

GARLIC SHRIMP AND SPINACH PASTA

Steps:

• Thaw and pat dry shrimp, set aside to bring to room temperature.
• Boil water for pasta.
• Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
• Finely chop onion.
• In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
• Add onion and garlic.
• Add pasta to boiling water.
• Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
• Add shrimp, fresh ground pepper, and salt to taste.
• Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
• By this time, your pasta should be ready for draining.
• Drain pasta and add to your shrimp and spinach mix still in the pan.
• Toss thoroughly and plate.
• Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.