Linguine Con Vongole E Arugula Recipes

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

LINGUINE WITH CREAMY ARUGULA AND GOAT CHEESE

Steps:

• Bring water to boil in covered pot for linguine.
• Trim and wash arugula thoroughly. Dry thoroughly.
• In food processor, blend yogurt, ricotta and goat cheese until creamy.
• Add arugula to ricotta mixture and blend until arugula is thoroughly blended. Season with salt and pepper.
• Cook linguine according to package directions.
• When linguine is cooked, drain and top immediately with sauce.

LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)

Steps:

• In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
• Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
• Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

LINGUINE ALLA VONGOLE

Steps:

• Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!

LINGUINE WITH WHITE CLAM SAUCE (LINGUINE ALLE VONGOLE IN BIANCO)

Steps:

• Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
• Pour in wine and lemon juice and cook off for a few minutes. .
• Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
• Serve over cooked linguine.

LINGUINE WITH ARUGULA AND PROSCIUTTO

Steps:

• Bring water for pasta to boil.
• Wash arugula; trim off stems and cut it coarsely.
• Mince garlic; saute for 30 seconds in hot oil in large skillet.
• Add arugula and cook until wilted, a minute or two.
• Mix a little of the chicken stock with the flour and make a smooth paste. Stir into rest of stock. Add to skillet and cook, stirring occasionally, until mixture thickens.
• Cook linguine according to package directions.
• Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
• Drain linguine and serve.

LINGUINE WITH CLAMS AND ARUGULA

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté until translucent, about 2 minutes. Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta. Add to skillet. Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
• Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons oil.