Tag: linguine

Linguine with clams with lemon and red pepper – Italian Cuisine

Ingredients for 4 people

Preparation of linguine with clams with lemon and red pepper

1) Start preparing the linguine with clams with lemon and pink pepper stepping on the pepper in the mortar, then transfer it to a bowl with the grated zest of lemons, lo ginger and the parsley chopped and mix very well.

2) In a pan, heat 2-3 tablespoons ofoil, join the clams and half of the spiced mixture prepared, cover and open the clams in lively focus. Then, drain them, shell 3/4 of them, strain thecooking water and keep warm clams the filtered liquid.

3) Meanwhile, cook the linguine al dente in water not very salty, drain, immediately transfer them to the pan with the clams shelled and stir in thewater kept aside, the remaining spicy mixture and 2 tablespoons ofoil. Complete with i clams in the shell and serve.

Mediterranean Linguine Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 kg of clams already drained
600 g tomatoes
320 g linguine or vermicelli
a spring onion
dry white wine
marjoram
garlic
parsley
fresh hot pepper
extra virgin olive oil
salt

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of Mediterranean linguine, blanch the tomatoes in boiling water for 1 ', then drain them, cool them in cold water, remove the skin and cut them into coarse cubes. Chop the onion and brown it with 3 tablespoons of oil and 1 clove of garlic for 2-3 ', then add the tomato cubes, a pinch of salt and cook everything for 15-20', obtaining a rustic sauce.

Open the clams in a pan over high heat with 1/2 glass of water, 1/2 of wine and 1 sprig of marjoram for a couple of minutes, then drain them. Strain the cooking juices, shell the clams and dip them. Chop 1 clove of garlic, a large sprig of parsley and a slice of chilli pepper; fry the mince in a pan with 2 tablespoons of oil for a few seconds, then add only the cooking base of the clams and bring to the boil.

At this point add the tomato sauce, cook for another 7-8 ', finally add the clams and turn off after 30 seconds. Meanwhile boil the linguine in salted water, then drain them not excessively, transfer them to the pan with the sauce, mix and turn off. Serve immediately with chopped fresh parsley.

Incoming search terms:

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Linguine recipe with «carbonara vignarola – Italian Cuisine

Ingredients

350 g linguine
300 g shelled new peas
300 g fresh shelled beans
200 g 8 fresh zucchini with flowers
4 eggs
grated pecorino
parsley
chives
extra virgin olive oil
pepper
salt

Duration: 50 min

Level: Easy

Dose: 4 people

To prepare linguini alla «carbonara vignarola, blanched the peas in boiling water for 2 minutes, then dip them in water and ice.
Boil the beans for 5-8 minutes, then drain and remove the skin. Season them with a little oil and let them cool.
separate zucchini flowers; slice the latter into slices and braise them for 5-7 minutes in a pan with a little oil, blending, if necessary, with a little water.
shredded courgette flowers coarsely, blanch them in a pan with a little oil for 30-40 seconds.
Reduce a bunch of chives in small spools using scissors.
Chop finely a sprig of parsley.
beat the yolks with 2 tablespoons of grated pecorino cheese and 2 tablespoons of warm water. Season with a minced pepper.
Boil linguine in abundant salted water (during cooking keep 2-3 ladles of water aside). Drain them, put them back in the saucepan and season them, with the flame off, with a little oil. Add the egg yolk sauce and, gradually, another 2-3 tablespoons of grated pecorino cheese, emulsifying with 2-3 tablespoons of hot, but not boiling, water. Complete with courgettes, legumes, chopped herbs and, to taste, flakes of pecorino cheese.