Linguini With Raisins Pine Nuts And Bread Crumbs Recipes

LINGUINI WITH RAISINS, PINE NUTS AND BREAD CRUMBS

Steps:

• Bring large pot of water to a boil.
• Meanwhile, in medium saucepan, heat olive oil over medium-high heat.
• Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
• Reduce heat to medium.
• Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
• Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
• Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
• Cook pasta until just tender, about 8 minutes.
• Drain well.
• Add pine nuts, bread crumbs and Parmazan cheese to sauce; stir well.
• Season to taste with salt and pepper.
• Remove from heat.
• Stir in flaxseed or olive oil.
• Add pasta and toss to coat.
• Serve hot.

SPINACH WITH RAISINS, PINE NUTS & BREADCRUMBS

Steps:

• Heat the oil in a frying pan over a low heat. Add the breadcrumbs, garlic and some seasoning. Cook, stirring, until they are golden and crunchy.
• Remove from the pan, add the pine nuts and raisins, and cook for 2 mins until they are warmed through. Tip in the spinach and allow the heat of the pan to wilt it.
• Transfer to a serving dish and sprinkle over the crispy crumbs.

SICILIAN-STYLE PASTA WITH SARDINES

Steps:

• Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
• Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
• Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
• While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.

PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS

Steps:

• Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.