Linguiniwithraisinspinenutsandbreadcrumbs Recipes

LINGUINI WITH CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

SHRIMP LINGUINE

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

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.

LINGUINI WITH SHRIMP

Steps:

• Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.

ROASTED BUTTERNUT LINGUINE

Steps:

• Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat., Bake, uncovered, 45-50 minutes or until tender, stirring occasionally., Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.

CREAMY LINGUINI FOR TWO

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
• Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
• In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

LINGUINE WITH GARLIC AND BREADCRUMBS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and set aside. Return pot to medium and add anchovy oil and garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add anchovies; cook until almost dissolved, about 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta. Season with coarse salt and ground pepper. Serve topped with breadcrumbs.

LINGUINI W/ CLAMS & CRISPY BREAD CRUMBS

Steps:

• In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl.
• In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
• Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, bottarga, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open.
• Season with salt and pepper, sprinkle with the toasted panko and serve.

LINGUINE WITH GARLIC, BREADCRUMBS, AND ANCHOVIES

Steps:

• Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat.
• Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water.
• Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry.
• Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.

LINGUINI WITH CREAMY SPINACH

Steps:

• Remove any tough stems from the fresh spinach.
• In large frying pan, melt butter over low heat.
• Add green onions and garlic and cook for 1-2 minutes.
• Add spinach and salt and stir until wilted.
• Simmer until liquid evaporates from spinach, about 5 minutes.
• In large pot of boiling water, cook linguini according to package directions.
• Reserve 1 cup of pasta water.
• Drain linguini and toss with 3/4 cup of pasta water, spinach mixture, cream cheese, parsley, and ground pepper.
• If sauce seems too thick, add the rest of the reserved pasta water, otherwise you can throw out the remaining 1/4 cup pasta water.
• Salt to taste.

LINGUINE WITH STEAK AND PEPPERS

Steps:

• Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.
• Cook linguine according to package directions (but don't add salt to the boiling water).
• Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.
• In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.
• Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.