LINGUINE WITH LOBSTER AND VODKA CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pasta dough: Create a mound of flour on a clean, flat work surface. Using your fingers, make a well in the center of the mound. Pour the eggs and egg yolks into the well; add the tarragon and 1 tablespoon water. Using a fork, whisk the eggs while incorporating the flour from the inside of the mound, working outward until the flour and eggs are combined. With the palms of your hands, knead the dough. If the dough seems dry and shaggy, dampen your hands with water and knead until the dough is moist but not wet. If it feels wet, add flour, 1 teaspoon at a time. Knead the dough until smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes.
- For the vodka cream sauce: Meanwhile, heat the butter and oil in a medium saucepan over medium heat until the butter is melted. Add the shallot, sprinkle with salt, and cook until softened, 5 to 7 minutes. Add the garlic and crushed red pepper and cook until fragrant but not burned, 1 to 2 minutes. Remove the pan from the heat before carefully adding the vodka and tomatoes. Then put the pan back over medium-high heat and simmer until the alcohol has evaporated, 5 to 7 minutes. Stir in the tarragon, basil and lemon zest. Then lower the heat to medium-low and add the heavy cream; cook for 3 to 5 minutes, until the sauce thickens. Cover and keep warm over low heat.
- To make the linguine, remove the dough from the plastic wrap. Cut the dough into equal quarters and roll each into a small, thick log. Use your hands or a rolling pin to flatten the logs of dough. Feed one piece of dough through a pasta roller set to the widest setting. Fold the dough into thirds and continue to rolling, adjusting the setting to achieve desired thickness. Cover with a thin towel and repeat with the remaining dough logs. Cut the sheets into the preferred noodle length.
- Switch the pasta roller to a linguine cutter. Feed each sheet through the cutter. Flour the noodles and then separate them, or hang them to dry to prevent sticking. Repeat with all of the pasta sheets.
- Bring a large pot of salted water to a boil over medium-high heat. Add the fresh pasta and cook until al dente, about 3 minutes. Remove the pasta and transfer to the pan with the sauce. Turn off the heat and gently stir just to coat the noodles.
- For the lobster: Heat the oil in a heavy medium skillet over medium-high heat. Add the lobster pieces, sprinkle with salt and cook until the lobster is cooked through, 3 to 5 minutes. Squeeze the lemon over the lobster.
- Transfer the pasta to serving bowls, cover with a spoonful of sauce and top with the cooked lobster. Garnish with tarragon leaves and serve.
LINGUINE AND SUMMER VODKA SAUCE
Dash of liquor makes pasta dish stand out. COOKS Notes: adjust amounts to your taste. Also, think about adding sweet onion and serving grilled Italian sausage on the side. Please note: this is an adopted recipe: Well I never thought of putting strong liqour into pasta, I have tried this recipe myself now with both Vodka and Gin (seperately of course) and experimented with following the recipe exactly or adding the liquor a minute or two before the cream and cooking it a little. Results: the taste is mellow and softer if you cook it a little so it depends entirely on how much flavour you prefer, all versions were very well received here. Have a go yourself and be pleasantly surprised :) ZWT REGION: Italy.
Provided by kiwidutch
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a well-oiled large skillet over medium-high heat, saute tomatoes and basil for 1 to 2 minutes.
- Season with salt and pepper to taste. Lower heat and simmer 10 to 15 minutes, stirring occasionally.
- Add vodka and bring to a boil. Add cream and cook, stirring, until heated through.
Nutrition Facts : Calories 419.9, Fat 7, SaturatedFat 3.7, Cholesterol 20.4, Sodium 16, Carbohydrate 68.2, Fiber 4, Sugar 4.8, Protein 12.6
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.
LINGUINE WITH VODKA CREAM SAUCE
A delightful, quick and easy to prepare recipe. Many have thoroughly enjoyed this recipe as a side dish with chicken.
Provided by William Uncle Bill
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook dry linguine in a large cooking pot according to package instructions.
- If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
- In a large frying pan, heat olive oil over medium-high heat.
- Add garlic and hot red pepper flakes and saute' for 1 minute.
- Add Vodka and cook until mixture is reduced 25%.
- Add crushed tomatoes and bring to boil.
- Reduce heat and simmer for 15 minutes.
- Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
- Drain cooked linguine and add to a large mixing bowl.
- Pour sauce over, toss to coat well.
- Serve immediately.
Nutrition Facts : Calories 699.5, Fat 22.6, SaturatedFat 6.7, Cholesterol 25.9, Sodium 257.4, Carbohydrate 89, Fiber 4.5, Sugar 4.7, Protein 18.3
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