Black Garlic Linguine Recipe 475

GARLIC LINGUINE

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
• Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

BLACK GARLIC LINGUINE RECIPE - (4.7/5)

Steps:

• Cook linguine in boiling, salted water till al dente. Once cooked drain thoroughly; set aside. Heat garlic oil in same pot. Add black garlic, herbs & chilli (if using); stir. Quickly toss in the linguine & stir. Season with salt & freshly ground black pepper. Sprinkle with Parmesan Cheese. Garnish with afew whole basil leaves & serve.

LINGUINE WITH BUTTER, LEMON AND GARLIC

Steps:

• Cook linguine until al dente, or slightly firm to the bite.
• Drain, and mix with a Tbsp.
• or two of olive oil; set aside.
• Heat butter in a skillet and add lemon juice and salt.
• Add garlic and cook about 1 minute.
• Add to hot linguine and mix.
• Serve immediately, sprinkled with Parmesan if desired.

GARLIC-HERB LINGUINE

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.

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.

BLACK LINGUINE WITH ORANGE AND RED PEPPERS

Steps:

• In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
• In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden. Add bell peppers with salt to taste and cook, stirring, until softened. Add wine and boil, stirring occasionally until almost all liquid is evaporated. Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes. Pepper mixture may be made 1 day ahead and chilled, covered. Reheat mixture in skillet before proceeding.
• In boiling water cook pasta until al dente and drain in a colander. Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through.
• Divide pasta mixture among 6 small plates and garnish with parsley.

LINGUINE WITH GARLIC AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 to 12 minutes. Drain. Meanwhile, heat the olive oil in a small nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 45 seconds; do not let the garlic brown. Place the pasta in a large bowl and add the remaining ingredients. Toss to coat well. Divide among 4 plates and serve immediately.

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.