Italian Linguine Recipes

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SEAFOOD LINGUINE



Seafood Linguine image

Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 1h40m

Number Of Ingredients 15

1/2 cup dry white wine, such as Sauvignon Blanc
1 pound cockles or small clams, scrubbed well
2 pounds mussels, scrubbed well, beards removed
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound dry sea scallops, tough muscles removed
Kosher salt and freshly ground pepper
1 medium onion, finely diced
4 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand
1 pound medium shrimp, peeled and deveined, tails on
8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole
1 pound linguine
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
  • Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
  • Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
  • Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.

ITALIAN LINGUINE SALAD



Italian Linguine Salad image

This recipe tastes great with any meaty entree. You can create a main dish out of this salad by simply adding grilled shrimp or chicken.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 5

8 ounces uncooked linguine
1 medium cucumber, quartered and sliced
2 medium tomatoes, seeded and chopped
1/2 cup thinly sliced green onions
3/4 cup Italian salad dressing

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large bowl, combine the cucumber, tomatoes and onions. Drain linguine; rinse under cold water. Add linguine to vegetable mixture. Drizzle with dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 198 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

25 BEST ITALIAN FOODS (+ RECIPE COLLECTION)



25 BEST Italian Foods (+ Recipe Collection) image

Looking for the best Italian recipes? From chicken parmesan to Neapolitan pizza, bring a taste of Italy to your kitchen with these classic Italian dishes. They're easy to make and so delicious!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Chicken Parmesa
Italian Meatballs
Italian Hot Chocolate
Calzone
Caprese Chicken
Rosemary Mushroom Risotto
Tuscan Chicken
Tuscan Seafood Stew
Neapolitan Pizza
Pizzette
Sausage Arugula Pizza
Strawberry Nutella Pizza
Pasta Fagioli al Forno
Italian Tomato Sauce
Bellini
Cheesy Florentine Pasta
Stuffed Shell
Muffuletta
Olive Garden Alfredo Sauce
Italian Salad
Pasta Alla Norma
Caponata
Florentine Steak
Lasagna
Cappuccino

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Italian dish in 30 minutes or less!

Nutrition Facts :

PASTA PESCATORE



Pasta Pescatore image

A mixed seafood pasta in a spicy tomato sauce.

Provided by Deborah Mele

Categories     Dried Pasta

Time 35m

Number Of Ingredients 18

1/3 Cup Fresh Parsley
Zest of One Lemon
3 Cloves Garlic, Peeled
4 Tablespoons Olive Oil
1/3 Cup Minced Onion
3 Garlic Cloves, Peeled & Minced
12 Cleaned Clams
1/2 Cup Dry White Wine
1 1/2 Cups Seafood Stock
3 Cups Pureed or Chopped Tomatoes
12 Sea Scallops
20 Cleaned Mussels
12 Large Shrimp, Cleaned
1/2 Pound Fresh Squid, Cleaned & Chopped
1/4 Cup Chopped Fresh Parsley
Salt & Pepper
Red Pepper Flakes
1 Pound Spaghetti Or Pasta Of Choice

Steps:

  • In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.
  • Add the garlic, and cook another couple of minutes.
  • Add the wine and fish stock and bring to a boil, then add the clams and cook until they open.
  • Add the tomatoes, parsley, salt, pepper, and red pepper flakes and bring to a boil.
  • Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.
  • Cook the pasta in boiling salted water until it is "al dente".
  • Mince the gremolata ingredients together and set aside.
  • Drain the pasta, top with a scoop of the tomato sauce and toss well.
  • Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.
  • Sprinkle some gremolata on each dish and serve immediately.

PRAWN LINGUINE - AUTHENTIC ITALIAN RECIPE



Prawn Linguine - Authentic Italian Recipe image

Bursting with flavour, this classic Italian prawn linguine recipe makes a fantastic option for a quick delicious meal!

Provided by Andrea Soranidis - The Petite Cook

Categories     Main Course

Time 20m

Number Of Ingredients 8

2 tablespoon extra-virgin olive oil
1 garlic clove (halved)
200 g cherry tomatoes (cut into quarters lenghthwise)
320 g linguine
700 g cleaned king prawns ((no heads and shells))
1 teaspoon red chili flakes (optional)
2 tablespoon parsley + 1 sprig (finely chopped)
1 tablespoon lemon zest

Steps:

  • Heat a large skillet over medium heat, add the garlic followed by the tomatoes and a sprig of parsley, and stir-fry for a few minutes, stirring often.
  • Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes for linguine.
  • Add the red chili flakes (if using ) into the skillet, followed by the cleaned king prawns. I like to add whole king prawns first, then a handful of chopped ones, to give more texture to the sauce. Stir fry them for a couple of minutes, until they're pink and cooked through. Pour in a splash of white wine at this point if you like. Remove the parsley and garlic from the pan and discard them, then sprinkle the lemon zest all over the prepared sauce.
  • Drain the pasta, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute. If your sauce it's too dry, pour in a little of the reserved pasta water.
  • Stir to combine all the ingredients, then turn the heat off. Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper and serve immediately.

Nutrition Facts : Calories 495 kcal, Carbohydrate 64 g, Protein 35 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 221 mg, Sodium 1009 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

PARMESAN & GARLIC LINGUINE



Parmesan & Garlic Linguine image

Parmesan and Garlic Linguine Pasta is super easy, fast and SO flavorful! This is sure to be one of your new favorite linguine recipes!

Provided by Lauren's Latest

Categories     Dinner

Time 15m

Number Of Ingredients 8

1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove garlic (finely minced {I used a microplane})
lots of salt & pepper (to taste)
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmigianno reggiano (use the real stuff!)
fresh parsley (for garnish {optional})

Steps:

  • Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid.
  • Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.}
  • Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

Nutrition Facts : Calories 386 kcal, Carbohydrate 43 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 361 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving

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