LINGUINE SAUCE RECIPES RECIPES

LINGUINE RECIPES - BBC GOOD FOOD

Linguine recipes - BBC Good Food image

Turn this ribbon pasta into something special by teaming it with ingredients like prawns, chorizo, courgette and crab. It's perfect for a quick midweek meal.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PRAWN LINGUINE | PASTA RECIPES | JAMIE OLIVER

Prawn linguine | Pasta recipes | Jamie Oliver image

Sweet prawns, freshly made pasta, rich tomatoes, lemony rocket and a kick of chilli – this is proper comfort food!

Total Time 1 hours

Yield 4

Number Of Ingredients 15

Ingredients

12 large raw shell-on king prawns from a sustainable source
1 good pinch of saffron
olive oil
1 onion
4 anchovy fillets
1 splash of Riesling crisp & dry
1 x 400 g tin of chopped tomatoes
2 cloves of garlic
200 g ripe cherry tomatoes
2 fresh long red chillies
½ bulb of fennel
½ x Royal pasta dough. or 320g dried linguine
1 large handful of rocket
1 lemon
extra virgin olive oil

Steps:

1. Peel the prawns, reserving all the heads and shells. Run a knife down the back and pull out the veins. Keep 4 prawns whole, running your knife down those ones again to butterfly them. Chop the rest of the prawns into small chunks to help distribute that sweet taste throughout the dish.
2. Put the saffron into a little bowl with a thimble of boiling water.
3. Place the prawn heads and shells in a large pan on a medium heat with a lug of olive oil and fry while you peel and finely chop the onion, then add it to the pan. Cook until the onion starts to soften, stirring occasionally.
4. Add the saffron with its soaking water and the anchovies. Turn the heat up, add the wine and cook it away, then add the tinned tomatoes, 1 tin’s worth of water and a pinch of sea salt and black pepper. Bring to the boil, then simmer for 12 minutes.
5. Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth, pass through a coarse sieve and season to taste.
6. Put a large pan of salted water on to boil for the pasta. Peel and finely slice the garlic, quarter the cherry tomatoes and finely slice the chilli. Trim and finely slice the fennel, preferably on a mandolin (use the guard!).
7. You can make this with the fresh or dried pasta – if you're using fresh, cut the sheets into linguine.
8. Now it’s time to focus. Great pasta is all about timing and confidence – the sauce takes 4 minutes, so if using dried pasta, get that on first and start the sauce after 8 minutes; if using the fresh, cook it halfway through the sauce process – I don’t want you to overcook the prawns or pasta.
9. Place a large pan on a high heat and, once hot, add a good lug of olive oil, quickly followed by the garlic and chilli. After 30 seconds, toss in the whole prawns, then after another 6 seconds add the chopped prawns, cherry tomatoes and fennel, and toss again. Pour over the sauce and bring to a simmer.
10. At this point, drain your cooked pasta and place it on top of the sauce. Toss again, quickly check the seasoning and divide between four bowls, followed by any leftover prawns and sauce. Top each portion with a clump of rocket, add a squeeze of lemon juice and drizzle with extra virgin olive oil. Eat it, and be proud of yourself.

Nutrition Facts : Calories 500 calories, FatContent 22.1 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 24.1 g protein, CarbohydrateContent 51.9 g carbohydrate, SugarContent 8.7 g sugar, SodiumContent 1.28 g salt, FiberContent 4.5 g fibre

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LINGUINE WITH CLAM SAUCE RECIPE - NYT COOKING

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian

Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

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SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE RECIPE | FOOD N…

From foodnetwork.com
Reviews 4.5
Category main-dish

In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

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LINGUINE WITH RED CLAM SAUCE RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 30 minutes
Calories 583 calorie per serving

Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

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PRAWN LINGUINE | PASTA RECIPES | JAMIE OLIVER

Sweet prawns, freshly made pasta, rich tomatoes, lemony rocket and a kick of chilli – this is proper comfort food!
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 500 calories per serving

1. Peel the prawns, reserving all the heads and shells. Run a knife down the back and pull out the veins. Keep 4 prawns whole, running your knife down those ones again to butterfly them. Chop the rest of the prawns into small chunks to help distribute that sweet taste throughout the dish.
2. Put the saffron into a little bowl with a thimble of boiling water.
3. Place the prawn heads and shells in a large pan on a medium heat with a lug of olive oil and fry while you peel and finely chop the onion, then add it to the pan. Cook until the onion starts to soften, stirring occasionally.
4. Add the saffron with its soaking water and the anchovies. Turn the heat up, add the wine and cook it away, then add the tinned tomatoes, 1 tin’s worth of water and a pinch of sea salt and black pepper. Bring to the boil, then simmer for 12 minutes.
5. Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth, pass through a coarse sieve and season to taste.
6. Put a large pan of salted water on to boil for the pasta. Peel and finely slice the garlic, quarter the cherry tomatoes and finely slice the chilli. Trim and finely slice the fennel, preferably on a mandolin (use the guard!).
7. You can make this with the fresh or dried pasta – if you're using fresh, cut the sheets into linguine.
8. Now it’s time to focus. Great pasta is all about timing and confidence – the sauce takes 4 minutes, so if using dried pasta, get that on first and start the sauce after 8 minutes; if using the fresh, cook it halfway through the sauce process – I don’t want you to overcook the prawns or pasta.
9. Place a large pan on a high heat and, once hot, add a good lug of olive oil, quickly followed by the garlic and chilli. After 30 seconds, toss in the whole prawns, then after another 6 seconds add the chopped prawns, cherry tomatoes and fennel, and toss again. Pour over the sauce and bring to a simmer.
10. At this point, drain your cooked pasta and place it on top of the sauce. Toss again, quickly check the seasoning and divide between four bowls, followed by any leftover prawns and sauce. Top each portion with a clump of rocket, add a squeeze of lemon juice and drizzle with extra virgin olive oil. Eat it, and be proud of yourself.

See details

LINGUINE WITH CLAM SAUCE RECIPE - NYT COOKING

Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

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SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE RECIPE | FOOD ...

From foodnetwork.com
Reviews 4.5
Category main-dish

In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

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LINGUINE WITH RED CLAM SAUCE RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 30 minutes
Calories 583 calorie per serving

Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

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CRAB LINGUINE WITH CHILLI & PARSLEY RECIPE - BBC GOOD FOOD

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Pasta
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Calories 546 calories per serving

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SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE RECIPE | FOOD ...

From foodnetwork.com
Reviews 4.5
Category main-dish

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Reviews 5
Total Time 30 minutes
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