Island Style Linguine Recipes
LINDA'S SPICY LOBSTER LINGUINE
This recipe comes courtesy of Linda Greenlaw, the author of "The Lobster Chronicles: Life on a Very Small Island."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- In a large pot, combine wine and 1 cup water, and bring to a simmer. Add lobsters, and steam until cooked through, 8 to 10 minutes. Let stand until cool. Remove the tails and claws. Halve the tails lengthwise, then halve them again crosswise. Crack the claws; set aside. Reserve bodies and knuckles for another use.
- Bring a large pot of water to a boil; add salt. Add linguine, and cook until al dente, according to package directions.
- Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, for about 2 minutes. Stir in red-pepper flakes, tomatoes, and mint. Simmer for 3 minutes. Season with salt and pepper.
- Drain the pasta, and transfer to a large platter. Ladle sauce over pasta, and top with lobster. Serve immediately.
LINGUINE WITH CLAM SAUCE
Provided by Stanley Tucci
Categories Pasta Shellfish Sauté Dinner Seafood Clam Boil Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
- 2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.
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- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
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