FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
SPRING FIDDLEHEAD PASTA
Here's a dish that turns a modest amount of fiddlehead ferns into a meal (or a nice first course). Ricotta, butter and some of the starchy pasta-cooking water make a creamy sauce. Lemon and pepper give all that richness a little pizzazz. If you have a chunk of sharp pecorino on hand, pass it with a grater at the table.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
- Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
- Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
- Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
- Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.
FIDDLEHEAD FERNS
Steps:
- Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.
ANGEL HAIR PASTA WITH CLAMS
Steps:
- For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.
- For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside.
- For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed.
- Add the cooked pasta to the sauce, along with more broth if needed, and toss.
- Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.
FIDDLEHEAD FERNS
Provided by Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.
- In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately.
More about "fiddlehead ferns and angel hair pasta recipes"
FIDDLEHEAD FERNS AND ANGEL HAIR PASTA - O‘AHU FRESH
Web Nov 24, 2015 Instructions In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove …
From oahufresh.com
Servings 4Estimated Reading Time 40 secs
From oahufresh.com
Servings 4Estimated Reading Time 40 secs
ANGEL HAIR PASTA WITH GARLIC AND HERBS - DINNER AT THE …
Web Jan 29, 2020 Place the butter and olive oil in a large pan over medium heat. After the butter has melted, stir in the garlic and cook for 30-60 seconds, stirring constantly. Drain the pasta and add it to the pan. Add …
From dinneratthezoo.com
From dinneratthezoo.com
FIDDLEHEAD FERNS AND ANGEL HAIR PASTA | EMERILS.COM
Web Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente. Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red …
From emerils.com
From emerils.com
30 DIVINE ANGEL HAIR PASTA RECIPES | TASTE OF HOME
Web Feb 28, 2022 Lemony Scallops with Angel Hair Pasta. This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a …
From tasteofhome.com
From tasteofhome.com
25 BEST ANGEL HAIR PASTA RECIPES FOR DINNER - INSANELY GOOD
Web May 23, 2022 Bursting with olives, carrots, and tomatoes tossed with a creamy dressing, this pasta salad is definitely a winner. 24. Angel Hair With Bacon and Tomatoes. Bacon, garlic, tomatoes, basil, olive oil, and parmesan star in this light and refreshing pasta dish.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
FIDDLEHEAD FERNS AND ANGEL HAIR PASTA – RECIPES NETWORK
Web Dec 23, 2012 Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente. Step 3. Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper.
From recipenet.org
From recipenet.org
ANGEL HAIR PASTA RECIPE - HOW TO COOK ANGEL HAIR PASTA - THE …
Web Mar 30, 2022 Step. 2 Heat a medium skillet over medium heat. Add the butter and melt until bubbly and light golden brown. Reduce heat to low, then add the olive oil and garlic. Cook for 1 minute until fragrant. Remove from the heat and set aside. Step. 3 Break the pasta in half and add to the boiling water; cook for 2 minutes.
From thepioneerwoman.com
From thepioneerwoman.com
FIDDLEHEAD FERNS AND ANGEL HAIR PASTA RECIPES RECIPE
Web FIDDLEHEAD FERNS AND ANGEL HAIR PASTA Provided by Emeril Lagasse. Categories main-dish. Time 22m. Yield 4 servings. Number Of Ingredients 17 17
From alicerecipes.com
From alicerecipes.com
FIDDLEHEAD SPRING PASTA - THE DAILY MEAL
Web Ingredients 2 tablespoon butter 2 tablespoon all-purpose flour 1/2 cup white wine 1 cup milk 1 cup heavy cream 1/4 cup grated parmesan 6 ounce camembert salt and pepper, to taste 1 pound pasta, such as gemelli 1 tablespoon butter …
From thedailymeal.com
From thedailymeal.com
BEST FIDDLEHEAD FERNS AND ANGEL HAIR PASTA RECIPES
Web Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten.
From alicerecipes.com
From alicerecipes.com
ANGEL HAIR PASTA WITH GARLIC, HERBS, AND PARMESAN RECIPE - SIMPLY …
Web Jan 30, 2022 Cook garlic and herbs: While the water is heating in step 1, heat the olive oil in a small saucepan on medium heat. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil. Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance. Remove from heat.
From simplyrecipes.com
From simplyrecipes.com
FIDDLEHEAD LEMON PASTA - A COZY KITCHEN
Web May 12, 2014 Drain and set aside. In a medium saute pan, set over moderately high heat, add the olive oil and butter. When the butter is melted and the oil is hot, add the fiddleheads, salt and red pepper flakes; cook for 2 to three minutes, tossing every so often. Add the lemon zest, lemon juice, heavy cream and Parmesan-Reggiano.
From acozykitchen.com
From acozykitchen.com
8 FIDDLEHEAD RECIPES TO RELISH THE SEASON
Web May 6, 2021 01 of 09 Sautéed Fiddleheads View Recipe The simplest way to prepare fiddleheads is often the best — here they are lightly sautéed in olive oil with minimal seasoning so that the fiddlehead flavor really shines. Enjoy as a green veggie side just as you would asparagus, broccoli, or green beans. 02 of 09 Trout with Fiddlehead Ferns …
From allrecipes.com
From allrecipes.com
You'll also love