Il Linguine La Salsa Di Pesto Con Frutta Del Mare Recipes

Steps:

• Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
• Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

Steps:

• When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.
• If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.

Steps:

• Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
• Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
• Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
• Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

Steps:

• Boil water in a large pot.
• Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
• Add red pepper flakes to taste; cook 1 minute.
• Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
• Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
• Add tomato sauce. Season with salt and pepper.
• Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
• Serve very hot!

Steps:

• Using the back of a spoon, "paint" entire surface area of each chicken breast with pesto sauce.
• Melt butter in large pot over Medium heat.
• Carefully place chicken in melted butter, making sure to guard for spatter.
• After brown on both sides, add cream soups, tomatoes, and pasta.
• Stir and allow to sit for 5 minutes.
• Add water and stir well.
• Cover & simmer for 10 minutes, stirring occasionally.
• Remove chicken from pot and cut into bite-size pieces. (Stir mixture still in pot frequently until you've returned chicken.).
• Return chicken to pot. Stir, cover & simmer until pasta is tender.
• ENJOY!

Steps:

• Assemble all ingredients in sauce pan.
• Stir over low heat until thickened.
• Stir in 1/2°C parmesan cheese, cavatelli noodles, shrimp and crab meat. Stir until shrimp and crab meat are warm.
• Serve in large pasta bowl, with 1 tablespoons crushed graham crackers on top.

Steps:

• Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic.
• Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood.
• Saute 1 minute and add herbs and wine.
• Bring wine to rolling simmer and add cream or tomato sauce.
• Season with salt and pepper, heat to a simmer, add parsley and desired amount of Hot cooked linguine.
• Toss to coat pasta well. Serve immediately.

Steps:

• Combine all ingredients in blender or food processor & cover.
• Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

Steps:

• Set salted water to boil for pasta.
• Once water is boiling, cook linguine until al dente.
• In the meantime, purée basil, pine nuts, Parmesan, garlic, olive oil and salt and pepper in a food.
• processor or blender.
• If the pesto seems too thick, you may thin slightly using the pasta water.
• Drain linguine well and toss together with pesto.
• Mound pasta on individual plates or a.
• warm platter and garnish with the basil leaf ribbons and grated Parmesan.

Steps:

• In a large saucepan heat oil over medium heat. Add garlic and cook, stirring, until soft and golden, 1 to 2 minutes. Add tomatoes and their juices, wine, and calamari; bring to a boil. Reduce heat, cover, and simmer until calamari is tender, 25 to 28 minutes.
• Increase heat to medium, add shrimp, clams, and mussels to saucepan. Cook, covered, until clam and mussel shells open, about 10 minutes. Discard any unopened shells.
• Stir in basil and parsley; continue cooking 2 minutes more. Season with salt and pepper. Serve immediately over spaghetti.

Steps:

• Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

Steps:

• Place all ingredients except olive oil into the bowl of a food processor.
• Pulse for 10 seconds while adding olive oil.
• Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
• Transfer mixture into a sealed container and refrigerate for up to one week.
• *** Bring to room temperature before serving.