Linguine dishes prove to be quick, easy dinners

features@beaufortgazette.comApril 9, 2013 

The pasta family carries a wide variety of noodles, shells, spaghettis and macaronis, but we all have our go-to favorites. Linguine is a great pasta that goes well with a number of sauces.

Try the recipes below, and let me know what you think:

LINGUINE WITH SHRIMP

8 ounce linguine

3 tablespoons olive oil, divided

1 medium onion, thinly sliced

1 pound fresh shrimp, peeled and deveined

Salt and cayenne pepper to taste

1 cup grape tomatoes or halved cherry tomatoes

3 tablespoons white wine

4 tablespoons chopped parsley

1 lemon, cut into 4 wedges

Cook pasta in large pot of boiling, salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onion; sprinkle with salt and pepper. Saute until onions begin to caramelize, about 10 minutes. Using slotted spoon, transfer to medium bowl.

Add remaining 1 tablespoon oil to skillet. Add shrimp, season with salt and cayenne to taste, and saute until just pink, about 3 minutes. Transfer to bowl with onions. Add tomatoes to same skillet and saute about 2 minutes. Return onions and shrimp to skillet. Add wine and heat through.

Add drained pasta to skillet; toss to coat, adding reserved cooking liquid if dry. Stir in chopped parsley and serve with lemon wedges.

From Ervena's personal recipe archives

QUICK LINGUINE WITH CLAM SAUCE

For a quick meal, this is hard to beat. The secret is a little butter, which really gives the sauce a better flavor than olive oil.

4 6 1/2-ounce cans minced clams

1 pound linguine

2 tablespoons butter

1 large onion, finely chopped

3 garlic cloves, minced

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1/4 teaspoon crushed red pepper flakes, or more to taste

1/3 cup olive oil, preferably extra virgin

Salt and freshly ground black pepper

Drain the clams, reserving the juice. Set the clams aside. Bring a large pot of lightly salted water to a boil, adding the clam juice to the water. Add the pasta and cook, stirring occasionally, until just tender, about 9 minutes.

While the water is coming to a boil and the pasta is cooking, make the sauce.

In a large nonstick skillet, heat the butter over medium heat. Add the onion and garlic and cook until the onion is golden, about 5 minutes. Stir in the clams, basil, oregano and red pepper flakes and reduce the heat to medium low. Cook, stirring often, just until clams are heated through, about 5 minutes.

Drain the pasta well. Return to the warm pot and toss with the oil. Add the clam mixture and toss again. Season with salt and pepper to taste. Transfer to individual serving bowls and serve hot.

"Recipes to Sing About," by Pattie LaBelle Cuisine

LINGUINE WITH BACON AND MUSHROOMS

6 slices bacon

1 onion, chopped

1 small green bell pepper, cut into strips

1/2 pound mushrooms, sliced

12 ounces caper-stuffed anchovies, drained and chopped

1 6-ounce can pitted black olives, chopped

1/2 cup chopped parsley

Salt and pepper to taste

1 pound linguine

1 stick unsalted butter, cut into pieces

1/2 cup Parmesan cheese

Cook linguine in boiling, salted water for 10 to 12 minutes, until tender. Drain. Cut bacon into 1-inch pieces, saute and remove from pan. Saute onion and green pepper in bacon drippings until soft. Add mushrooms and anchovies, and cook over moderate heat for 10 minutes. Stir in olives, parsley, bacon, salt and pepper. In serving bowl, toss pasta with butter and pour sauce over it. Sprinkle with cheese.

Candy Jones Simmons, "Atlanta Cooknotes," from The Junior League of Atlanta

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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