Tag: linguine

Linguine with mussels and provolone del Monaco – Italian Cuisine

First clean the mussels: remove any encrustations by rubbing them together under running water, then remove the beards by pulling them away, then rinse them thoroughly under running water.

Let them open by cooking them in a pan with lid for a few minutes, then peel them (you can keep some shells to decorate the dishes, if you want) and filter the cooking water.
Prepare a sauté of garlic and oil, then add the mussels first, with the filtered water, and then the cherry tomatoes (washed and cut into 4) and reduce the sauce, then remove the garlic and add the basil instead.

In the meantime, cook the pasta and drain it al dente, then quickly sauté it in the sauce, stirring it with the addition of the grated provolone alla julienne with a grater with large holes and adjusting with salt and pepper.

The linguine, mussels and provolone del Monaco are ready: serve up and serve immediately.

How to cook shrimp linguine – Italian Cuisine

Today we talk about linguine and prawns and the joy they give to our palate. If we follow these easy rules.

Taste of sea

Linguine with prawns are an extraordinary first course and also very simple to prepare because fish requires very short cooking times and little processing.
While you allow the water to boil and cook the pasta, the prawns are flavored with the tomato and then you just have to toss everything in the pan and you're done.
A recipe with a summer flavor that can be prepared all year round and that puts everyone in agreement.

Quality ingredients

Precisely because it is a very simple recipe, it is essential to choose excellent quality raw materials.
The pasta must be made from durum wheat semolina and must keep cooking and absorb the sauce perfectly, while the prawns must obviously be very fresh, even if you can get a good result even with some frozen foods.
Tomato also has an important component if you decide to use it.
Fresh cherry tomatoes are always excellent in combination with fish, otherwise use a good chopped pulp because a little must be felt in the dressing.

How to clean shrimp

You can use them whole with the carapace, or clean, but remember to always eliminate the intestine which is that black filament present on the back.
If you use whole prawns, cut the outer part of the crustacean with scissors and remove the filament, otherwise use only the pulp always removing the intestine.

How to prepare shrimp linguine

Immediately put the water to boil and add salt when it reaches temperature.
Then throw away the linguine.
Separately, cook the whole or shelled prawns, or both, in a pan with oil, garlic, chopped parsley and a piece of chilli pepper.
Then add the cherry tomatoes or the tomato pulp and let the sauce withdraw a little, salting it only at the end, a little.
Drain the pasta al dente and toss it in a pan with the sauce. For 300 g of pasta consider about 500 g of shrimp.

All the flavor of shrimp

To give an intense flavor to the pasta, use shelled prawns, but also whole ones.
When the sauce is practically ready, remove the head of the shrimp and mash it with a potato masher to obtain all the internal juice to add to the dressing.

Shrimp linguine with courgettes

The white version of this pasta is generally made with courgettes and a pinch of saffron.
Then prepare the courgettes cut into rings, browning them in a pan with the shallot and oil.
Add the prawns halfway through cooking and add a little white wine.
Once the alcohol is absorbed, add the saffron diluted in a little water, salt and chopped parsley and the seasoning for the linguine is ready.

Linguine recipe with perch and friar's beard – Italian Cuisine

Ingredients

400 g perch fillets
350 g linguine
50 g trimmed friar's beard (agretti)
20 g spring onion
4 canned peeled tomatoes
White wine
anchovies in oil
sage
fresh chilli
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of linguine with perch and friar's beard, spin the perch fillets and cut 4 (about 200 g) into small cubes. Cut the peeled tomatoes into coarse chunks. Clean the onion, cut it and brown it with a drained anchovy fillet, in a spoonful of oil, for 2-3 minutes, then add the peeled pieces, the diced perch and 5 sage leaves.

Deglaze with a splash of wine, then wet with a ladle of water, then add salt and cook for 5-6 '. Boil the linguine in salted water. Wash the friar's beard, add it to the pan with the diced perch and the tomato and continue for 2-3 minutes.

Brown the other 4 perch fillets on both sides in a pan, with a veil of oil and 2 sage leaves, for about 5-6 '. Drain the pasta, transfer it to the pan with the dressing, then distribute it on the plates and complete with the perch fillets divided in half and a little chopped chilli pepper.