LINGUINE NOODLES RECIPES

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LEMON LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES



Lemon linguine | Pasta recipes | Jamie Oliver recipes image

Just a little Parmesan, good extra virgin olive oil, and lemon juice and zest is all it takes to create simple, light, lemony pasta

Total Time 20 minutes

Yield 6

Number Of Ingredients 6

500 g dried linguine
3 Sicilian lemons
extra virgin olive oil
125 g Parmesan cheese
1 bunch of fresh basil
1 handful of rocket

Steps:

    1. Cook the linguine in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
    2. Meanwhile, finely grate the zest from 1 lemon into a bowl, then squeeze in the juice from all three.
    3. Drizzle in 6 tablespoons of oil, and finely grate in the Parmesan, then beat together – it’ll go thick and creamy.
    4. Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves.
    5. Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta).
    6. Finish by stirring through the chopped basil and rocket.

Nutrition Facts : Calories 467 calories, FatContent 17.8 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 18.6 g protein, CarbohydrateContent 56.7 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

SPICY GARLIC BUTTER LINGUINI - MARION'S KITCHEN



Spicy Garlic Butter Linguini - Marion's Kitchen image

You know me and fusion pasta – it’s an absolute passion of mine! This winning dish is so simple and incredibly delicious, too, making maximum use from minimal ingredients. It’s also ideal as a meat-free meal.

Provided by MARIONSKITCHEN.COM

Yield 2

Number Of Ingredients 11

200g (7 oz) spaghetti
75g unsalted butter
4 garlic cloves, finely chopped
1 tsp chilli flakes
2½ tbsp soy sauce
2½ tbsp oyster sauce
3 tbsp finely grated parmesan cheese, plus extra to serve
2 tbsp finely sliced spring onions (scallions)
Garlic oil:
4 tbsp extra virgin olive oil
6 garlic cloves, finely sliced

Steps:

  • To make the garlic oil, place the oil and the garlic in a small saucepan over medium heat. Once the garlic is sizzling, cook for 2-3 minutes or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn evenly golden in the bowl). Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente. While the pasta is cooking, add the butter, garlic and chilli flakes into a large frying pan over medium-high heat. Cook stirring until the butter is just melted (you want the garlic to soften but not colour), then add the soy sauce and oyster sauce. Simmer for a minute and then take off the heat until the pasta is cooked. When the pasta is al dente, reserve a cup of pasta cooking liquid in case you need it later. Place the butter sauce back on the heat and add the pasta straight into the pan. Cook, stirring, for 3-4 minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little pasta cooking water here if necessary). Divide among serving plates. Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion and add extra cheese.

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