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Entries tagged with 'linguine'

Stephanie Izard's Manila Clam and Sausage Linguine

Serious Eats Blake Royer Post a comment

Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More

Dinner Tonight: Linguine with Citrus-Roasted Shrimp

Serious Eats Blake Royer 1 comment

A couple of years ago I wrote about one of my quick go-to dinners, shrimp sauteed with chile flakes and lemon, tossed with hot pasta. When it comes to incredibly quick dinners, a pretty common combination is pasta and shrimp. I always keep both ingredients around. And while I love my old standby, I was on the search for a subtle variation recently. More

Turkey & Broccoli Alfredo

Serious Eats Campbell's Kitchen Closed

Turkey, broccoli and linguine team up with a creamy sauce made with Campbell's® Condensed Cream of Mushroom Soup and Parmesan cheese, for a family-pleasing dinner. More

Cook the Book: Linguine with Fava Beans, Garlic, Tomato & Bread Crumbs

Serious Eats Caroline Russock Post a comment

Linguine with Fava Beans, Garlic, Tomato, and Bread Crumbs from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo is less of a recipe and more of a template for incorporating spring and summer vegetables into a quick and very satisfying pasta. Fresh pasta is great in pretty much any preparation and when you match it with a perfect tomato sauce studded with freshly shelled beans it's pretty hard to beat. More

Cook the Book: Linguine with Squid and Its Ink

Serious Eats Caroline Russock 5 comments

This Linguine with Squid & Its Ink from Molto Gusto by Mario Batali and Mark Ladner is one seriously sinister-looking plate of pasta. It's dark and murky and once the little slices of calamari are dressed with the squid ink sauce, it's virtually impossible to tell the squid apart from the pasta by sight alone. More

Linguine with Shrimp and Dill

Serious Eats Lucy Baker Post a comment

The following recipe is from the November 5th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Simon Hopkinson, author of Second Helpings of Roast Chicken, believes linguine to be "one of the... More

Dinner Tonight: Linguine with Crab and Chili

Serious Eats Blake Royer 2 comments

My seven-foot tall Sun Gold tomato plant is ripening with beautiful orange cherry tomatoes faster than I can use them (see last week's recipe). My favorite use by far though involves pasta. This particular one comes from my food hero... More

Dinner Tonight: Ramps with Linguine

Serious Eats Blake Royer 17 comments

I'd never eaten a ramp before in my life. But there I found myself week after week, trolling greenmarkets, unable to wait for something other than root vegetables. My own obsession was mysterious, but the general public excitement over ramps... More

Dinner Tonight: Linguine With Squash, Bacon, and Goat Cheese

Serious Eats Nick Kindelsperger 4 comments

I've done this before. Not with the same ingredients, or procedure, but with the unlikely combo of pasta and seemingly inappropriate vegetable. It would seem to be too much starch for any one human to take on. But cooked correctly,... More

Cook the Book: Linguine with Gorgonzola and Fresh Spinach

Serious Eats Ed Levine Post a comment

On Top of Spaghetti is the second cookbook by Johanne Killeen and George Germon, the owners of Al Forno in Providence, Rhode Island. I've eaten at Al Forno many times over the years, and the pastas, grilled pizza, and desserts... More

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