Linguine In Saffron Sauce Olive Garden Recipes

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OLIVE GARDEN LINGUINE WITH MIXED SWEET PEPPERS



Olive Garden Linguine With Mixed Sweet Peppers image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb linguine
1 cup red bell pepper, diced into 1 inch cubes
1 cup yellow bell pepper, diced into 1 inch cubes
1 cup Italian plum tomato, seeds and jelly removed, diced into 1 inch cubes
4 medium garlic cloves, peeled and minced
4 tablespoons fresh basil, minced
3 tablespoons extra virgin olive oil
1/2 cup parmesan cheese, freshly grated

Steps:

  • Preheat heavy skillet over medium heat. Add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
  • Cook pasta according to package directions.
  • Add pasta and Parmesan cheese to sauté pan. Stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
  • Transfer to large serving platter. Serve immediately.

LINGUINE WITH STEAMED COCKLES IN SAFFRON-TARRAGON SAUCE



Linguine with Steamed Cockles in Saffron-Tarragon Sauce image

Cockles are small mollusks with heart-shaped shells. If you can't find them, substitute small clams.

Time 20m

Yield Makes 2 servings

Number Of Ingredients 9

12 ounces linguine
2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
3 garlic cloves, minced
1 cup dry white wine
2 tablespoons chopped fresh tarragon, divided
1/4 teaspoon (scant) saffron threads
2 pounds cockles or small Manila clams, scrubbed
2 tablespoons whipping cream

Steps:

  • Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
  • Meanwhile, melt butter in heavy large skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add wine, 1 tablespoon tarragon, and saffron. Increase heat to high; bring to boil. Add cockles; cover and cook until cockles open, about 3 minutes. Use tongs to transfer cockles to bowl (discard any that do not open). Stir cream into sauce in skillet. Season with salt and pepper. Add pasta to skillet; toss. Divide pasta and sauce between 2 flat bowls and sprinkle with 1 tablespoon tarragon. Top with cockles and serve.

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