Linguiniwithscallopssundriedtomatoesandpinenuts Recipes

LINGUINE WITH SHRIMP AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
• Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
• Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
• Divide the pasta and shrimp among bowls. Drizzle with olive oil.

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
• Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
• To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC

Steps:

• Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
• In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
• Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
• Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

CLAM LINGUINE

Steps:

• In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
• Add clams to the skillet and heat through; top with cheese and serve immediately.

LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
• In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
• Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
• Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
• Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
• In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
• Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
• Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.

SCALLOPS WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

LINGUINE WITH SUN-DRIED TOMATO PESTO

Steps:

• Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES

Steps:

• Thinly slice sun-dried tomatoes and place in small bowl.
• Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
• Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
• Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
• Add the remaining ingredients from wine to garlic.
• Cook 1 minute or until throughly heated.
• Remove from heat and toss in cooked linguine.
• Mix well.
• Sprinkle each serving with Parmesan cheese.

LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY

Steps:

• Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
• Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.