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Artichoke and Shrimp Linguine
2008-06-07 00:00:00 I may not know for sure how I will be spending my weekend but I can tell you what will be for dinner. On Sunday I plan to make an Artichoke and Shrimp Linguine dish that I just love. I posted the recipe over
Linguine Tuna Salad
2008-06-04 04:52:00 7 oz linguine, broken in half1/4 cup lemon juice1/4 cup vegetable oil1/4 cup chopped green onions2 teaspoon sugar1 teaspoon italian seasoning1 teaspoon seasoned salt12 1/2 oz (1 cn) tuna, drained10 oz (1 pk) frozen green peas *2 each med. firm toamtoes, chopped* Thaw peas before using in this salad.
By: Seafood Recipes
Veggie Wednesday: Linguine with Baby Spinach and Almonds
2008-04-09 17:56:00 This is very reminiscent of pesto and so good even the two littlest at home with me at lunchtime today loved it! Simple and delicious.Linguine with Baby Spinach and AlmondsServes 21/4 pound linguine cooked al dente1 cup baby spinach leaves - whole1/2 teaspoon dried basil - crushed1/2 clove galic - minced1 tablespoon olive oil1 tablespoon sliced almondsToss together until heated through and spinach is slightly wilted. Salt to taste.
Linguine mit Basilikumpesto
2008-01-14 00:00:00 ==========REZKONV-Rezept - RezkonvSuite v1.4 Titel: Linguine mit BasilikumpestoKategorien: PastaMenge: 4 bis 6 Personen Zutaten 500Gramm PastaH PESTO3Essl. Pinienkerne100Gramm- Frisches Basilikum2 Knoblauchzehen, geschält 1 /2 TL Salz5Essl. Frisch geriebener Parmesan oder 3 EL Parmesan -- und 2 EL frisch geriebener Pecorino120ml Olivenöl Quelle Das große Pasta Kochbuch, ISBN978-3-8331-3263-1 Erfasst *RK* 14.01.2008 von Ulrike Westphal Zubereitung 1. Pasta in einem großen Topf mit sprudelndem Salzwasser al dente kochen. Abgießen, etwas Nudelwasser auffangen und im Topf warm halten. 2. 5 Minuten vor dem Kochen der Nudeln die Pinienkerne bei Niedrighitze in einer gußeisernen Pfanne goldbraun rösten. Abkühlen lassen. Mit Basilikum, Knoblauch, Salz und Käse in der Küchenmaschine fein pürieren. Dabei die Masse von den Seiten nach unten streichen. 3. Bei laufender Maschine in einem dünnen Strahl das Öl zugeben, bis sich eine cremige Paste gebildet hat. Mit schwarzem Pfeffer a...
By: Kuechenlatein
Presto Pasta Night #46: Linguine with basil pesto
2008-01-14 00:00:00 My first submission in 2008 for Ruth's Presto Pasta Nights is Linguine with basil pesto Linguine are flat but narrow like spaghetti. I rolled out the pasta dough with my pasta attachment thinner as usual and so I got linguine instead of spaghetti. For the pesto blend together: 3 tablespoon roasted pine nuts 100 g basil, fresh 2 cloves of garlic 1/2 teaspoon salt 5 tablespoons freshly grated parmesan 120 ml olive oil until smooth. Season to taste with pepper. Cook the fresh linguine (300 g flour and 3 eggs), drain, but save some cooking water. Mix with the pesto and add cooking water to the desired consistency. Serve and enjoy! Technorati Tags: presto pasta night, homemade pasta
By: Kuechenlatein
Main Course Recipes : Linguine with Fresh Tomatoes
2007-10-17 07:12:00 Ingredients :1 pound linguine3 cloves garlic, minced1 tsp. crushed red pepper flakesOne quarter cup olive oil4 cups cherry or grape tomatoes, halvedOne quarter cup fresh basil, choppedOne quarter cup fresh parsley, choppedOne quarter cup red wine vinegarPinch of saltGrated Parmesan cheeseCook linguine according to package directions. Saute garlic and red pepper flakes in olive oil for 1 minute, add tomatoes and next 4 ingredients and cook for about 5 minutes. Toss together with linguine and sprinkle with Parmesan cheese.Tips : Not much room for improvement.
By: Cooking is Easy
WHB #88: Tarragon Linguine
2007-06-21 00:00:00 Astrid from Paulchens Foodblog hosts the 88th edition of Kalyn's Weekend Herb Blogging. At WHB #82 I bemoanded the loss of my tarragon by slug attack. But six weeks later ..... WHB #82 WHB #88 ... it has completely recovered. Who would have thought it? I was thinking how to use it and I remembered a recipe from Helene of News from the kitchen. And today was the day to try it. My son deranged his schedule and I had to serve a quick lunch. And here it is: Tarragon Linguine Delicious! My son also liked it, it was the first time he realized the taste of tarragon. Technorati Tags: Weekend Herb Blogging at Paulchens Foodblog
By: Kuechenlatein
Linguine con le vongole - Clams Pasta
2007-06-18 10:52:00 These gorgeous Neapolitan noodles in a clams-tomato sauce make a serious gourmet meal in less than 30 minutes.
By: FXcuisine
Cozze Marinara ? Linguine Mussel Marinara
2007-04-30 17:21:00 May 1 is Labor Day for most of the world. Labor Day has meant a few days in the Umbrian hills, cooking lasagna in an outdoor wood burning oven, crostini on a fire pit and Linguine with a Mussel Marinara Sauce. Most Italian regions will have their own version of this dish. Some will even have a hint of fresh tomato or cherry tomato but none of them have anything to do with the ?Marinara? found US. Marinara means from the sea, not usually a great place to grow tomatoes.The perfect wines for this dish include Greco di Tufo, Falangina, Vernaccia, Verdicchio or Vermentino.Ingredients:3 lbs. (1.5 kg) Mussels4 cloves Garlic1 medium onion2 Bay leaves5 tbs. Olive Oil1 cup dry White Wine1 tbs. chopped fresh Italian Parsley¼ lbs. (110 g) Linguine per personSalt & PepperA pinch crushed peperoncino.Preparation:Scrub the Mussels under running cold water. Set aside. Mince the onion.Place 2 tbs. Olive Oil in a large skillet over medium-high heat. Add the onion, Bay leaves, Mussels and two cloves of...
Linguine marinare
2007-04-20 10:09:00 E' la settimana delle lumache, si vede. A casa, in Puglia quando ero piccola andavamo tutti a raccogliere i "ciamareuk", cioé le lumache, quelle di terra. Le mettevamo poi "a patiare" in una scatola di cartone con i buchi, in questo modo spurgavano e poi si potevano cucinare come si voleva. Fondamentalmente sfritte con aglio, olio e peperoncino oppure in rosso con i pomodorini ed ancora peperoncino. Ed era tutto un succhiare a destra e a sinistra, un suono che durava per mezz'ore, e si faceva a gara a chi ne mangiava di piú, in meno tempo.Per dire, avevo smesso di mangiare lumache da molti anni, tranne quando le ho assaggiate in Inghilterra, bollite e condite con l'aceto (ma si puó!?), e addirittura pensavo fosse davvero brutto mangiarsi queste piccole creaturine innocenti, e invece...Insomma io e mia madre siamo tornate dal pescivendolo, che sta proprio sotto casa mia. Ce ne sono tre dove abito io, quella sotto casa é la meno cara, dice mia madre, perché io di prezzi in neuro no...
By: fiordizucca
Chilli Crab Linguine
2007-04-02 13:38:00 Look at these bad boys. Mud Crab is truly my favourite seafood. They are so sweet and so luscious and so sexy to eat. The fresh smell of a Mud Crab is intoxicating. What to do, what to do with these gorgeous bad boys. I want to do something that makes them the stars of the show. Chilli Crab Linguine is an excellent way to show off their talents. The hardest part about this job is getting the meat out of these very hard shelled crabs.This is an easy recipe and I always, just get happy, with heaps of chilli in it. But the recipe for you will be a little toned down. I may love to scorch the inside of my tongue and mouth with chilli, but you may not. Ingredients1 Mud Crab, with all the flesh taken out and the shell discarded400 grams of Linguine2 small Birds Eye Hot Red Chillies, finely chopped3 cloves of Garlic finely chopped 1 large Lemon, juicedGood Olive OilKnob of ButterSalt Flakes & Pepper to seasonSo get some water boiling in a very large pot, add a good pinch of salt and add the...
By: Squishyness
Linguine mit Zitrone, Schinken und Erbsen
2006-09-27 19:21:02 Die Kaffeebohne beschreibt das Essen mit Kindern. Auch ich habe ja schon einiges berichtet, aber seit dem der Gemüsemuffel und ich den Speiseplan verbindlich festlegen, gibt es kaum noch Grund zur Klage. Die Bedingung: Es muss immer Gemüse oder Obst dabei sein, die Menge bestimmen wir abwechselnd. So werden mit Begeisterung die Zeitschriften durchforstet und Rezeptvorschläge gemacht. So zum Beispiel Linguine mit Zitrone, Schinken und Erbsen Der Hauch von Zitrone mit der Säure aus der Crème fraîche geben dem Gericht eine interessante Geschmacksrichtung. Das Rezept gibt es hier.
By: Kuechenlatein
Lemon linguine with ham
2006-09-27 19:21:02 -==== REZKONV-Recipe - RezkonvSuite v1.2 Title: Lemon linguine with ham Categories: Pasta Yield: 4 Servings 400 grams Linguine, 14 oz 100 grams Frozen peas, cupful 200 ml Tub crème fraîche 1/2 Lemon, grated zest 1 Lemon, the juice 3-4 slices Cooked ham, cut into strips ============================ SOURCE ============================ Good Food Magazine, August 2006, p. 21 -- Edited *RK* 08/22/2006 by -- Ulrike Westphal 1. Cook pasta following pack instructions, adding the peas for the final 2 mins of cooking. 2. Drain the pasta well and return to the pan. Stir in the crème fraiche, lemon zest and juice, then season. Serve with the ham strips scattered over. :PER SERVING 572 kcalories, protein 24g, carbohydrate 78g, fat 20g, saturated fat 9g, fibre 4g, sugar 4g, salt 0.68g :PREP 10 mins :COOK 10 mins :EASY =====
By: Kuechenlatein
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