Linguine With Watercress Sauce Recipes

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

CREAMY LINGUINE WITH CLAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
• Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
• Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

LINGUINE WITH WATERCRESS & ALMOND PESTO

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency.
• When the linguine is cooked, drain, reserving a cup of the cooking water. Return the pasta to the pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary. Stir everything together and divide between 2 bowls. To serve, top with the shaved cheese and remaining almonds.

LINGUINE WITH CHILE, CRAB, AND WATERCRESS

Steps:

• Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.

WATERCRESS SAUCE

Steps:

• Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.

SEA BASS WITH WATERCRESS SAUCE

Steps:

• Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side. Transfer fish to plate; tent with foil to keep warm. Pour off all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining 1/4 cup watercress and serve.

BOW TIE PASTA WITH WATERCRESS AND AVOCADO CREAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, melt butter in a large pan.
• Mash one avocado and combine with lemon juice and cream cheese.
• Add watercress and sauté until wilted, 2-3 minutes.
• Reduce heat and add mashed avocado mixture to pan.
• Stir gently until heated through. Do not allow to boil or sauce may separate.
• Add cooked pasta to avocado sauce and season with salt and pepper.
• Cut the remaining avocado into cubes.
• Add diced avocado and pistachios to pasta and mix gently.
• Serve.

LINGUINE WITH WATERCRESS SAUCE

Steps:

• Cook the pasta according to packet instructions until it is tender.
• Put garlic, anchovies and capers into a food processor and blend well.
• Add the watercress and blend again.
• With the motor running, drizzle in the oil to make a soft paste.
• Mix four tablespoons of the pasta cooking water to the sauce then season to taste.
• Drain the pasta and return to the pan, stir in the sauce and serve with plenty of black pepper.