Il Linguine La Salsa Di Pesto Con Frutta Del Mare Recipes

LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)

Steps:

• Boil water in a large pot.
• Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
• Add red pepper flakes to taste; cook 1 minute.
• Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
• Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
• Add tomato sauce. Season with salt and pepper.
• Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
• Serve very hot!

LINGUINE AI FRUTTI DI MARE

Steps:

• Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

LYNNE'S LINGUINE CON PESTO DI PISTACCHI

Steps:

• Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
• Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
• Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
• Meanwhile, 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. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
• Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.