BLACK GARLIC LINGUINE RECIPE - (4.7/5)
Provided by shauna
Number Of Ingredients 7
Steps:
- Cook linguine in boiling, salted water till al dente. Once cooked drain thoroughly; set aside. Heat garlic oil in same pot. Add black garlic, herbs & chilli (if using); stir. Quickly toss in the linguine & stir. Season with salt & freshly ground black pepper. Sprinkle with Parmesan Cheese. Garnish with afew whole basil leaves & serve.
GARLIC-HERB LINGUINE
Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!
Provided by Andrea Fahlor
Categories World Cuisine Recipes European Italian
Time 21m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
- Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 41.9 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 14.9 g, Sodium 626.4 mg, Sugar 1.9 g
LINGUINE WITH GARLIC SAUCE
On a chilly evening, this creamy pasta toss is sure to please. It's rich and flavorful with smoky bacon, fresh spinach and toasted pine nuts.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
Nutrition Facts : Calories 547 calories, Fat 32g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 595mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
BLACK LINGUINE WITH ORANGE AND RED PEPPERS
Can be prepared in 45 minutes or less.
Yield Serves 6 to 8 as a first course
Number Of Ingredients 11
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
- In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden. Add bell peppers with salt to taste and cook, stirring, until softened. Add wine and boil, stirring occasionally until almost all liquid is evaporated. Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes. Pepper mixture may be made 1 day ahead and chilled, covered. Reheat mixture in skillet before proceeding.
- In boiling water cook pasta until al dente and drain in a colander. Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through.
- Divide pasta mixture among 6 small plates and garnish with parsley.
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- Add the black garlic, egg, and egg yolks to a blender. Blend until smooth. Weigh out the flour and pour it into a pile on a clean working surface. Create a well in the middle of the flour. Pour the egg mixture into the center of the well, along with the olive oil and salt. Use a fork to whisk the egg mixture, and slowly start to pull in the flour. Add water as needed to moisten the dough. Once all of the flour is somewhat incorporated (you may have some loose bits of flour still) start to use your hands to bring the dough together. Knead the dough for about 5 minutes. Form the dough into a ball and wrap with plastic wrap. Let the dough rest at room temperature for 1 hour.
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- In a medium sized bowl, mix together the 00 flour, olive oil, and salt. Slowly add in the water while combining the mixture together with a fork. Dump out the dough on a wooden surface and knead until firm and smooth - about 10 minutes.
- Set the dough back into a bowl and brush it with a bit of olive oil. Cover the bowl with cling wrap or a towel and let it rest for an hour.
- While the dough rests, start prepping the black garlic sauce. Add the heavy cream and black garlic cloves to a food processor and blend until smooth. Set the sauce aside.
- After the dough has rested, cut it into four equal pieces. Brush a piece of the dough with olive oil. Cover the rest of the pasta dough. Roll out the quarter of the dough and cut it into equal sized strips. Use your hands to roll each strip into about a 1/2 inch thick string. Continue this method for the rest of the quarter slabs.
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