Cat's Kitchen

by Catherine M. Haug,  July 2009

Linguini are a flat, thin pasta, barely wider than spaghetti.  They are quite popular now, so you can probably find them in your grocery.  If not, spaghetti can usually be substituted. (Photo:  Linguini, from Wikipedia).

Fettucini and tagilatelle are also flat pasta, with tagliatelle slightly wider than linguini and fettucini wider yet.

Linguini in Fresh Tomato Sauce with Garlic-Basil Toast

This quick and easy recipe is adapted from Better Homes and Gardens, July 2009.  The bread used for toast in the original recipe is English muffin; I prefer using ciabatta or baguette made partially with whole grain flour from a local artisan bakery - much better texture and flavor with this Italian dish.  "French bread" will work in a pinch.  Another great choice is Focaccia; if you make your own, use fresh basil instead of rosemary for the topping.

Plain, garlic, or spinach flavored linguini can be used in this dish.

I highly recommend using Kalamata olives or other brined Greek olives in this recipe, rather than canned black olives.  The former are lacto-fermented and far more healthful than the latter, which are canned in a vinegar brine.

I prefer the sweet flavor of grape tomatoes, but cherry tomatoes will also work.  In a pinch, you can use 2-3 salad tomatoes, diced.

Serves 4.

Testing, 7/2/09:  Made as written, but for only one serving.  Used cracked wheat batard (bread) for the toast.  I had fresh garlic scapes from my garden, so I cut one up in 1/4" lengths and cooked with tomatoes, garlic and basil.  Excellent addition, although it would be good without the scapes, since the garlic cloves provide the prominent flavor. Very good; the veggies, broth and oil make a nice thick sauce that clings to the pasta. but I would prefer less sugar.

Subsequent to above testing, I have experimented with adding different veggies to the saute with the tomatoes, such as broccoli, baby broccoli, cauliflower and green beans; and I've also added asparagus tips or spinach leaves to the saute 1 -2 minutes after adding the tomatoes. All of these options are wonderful.

Another good addition is capers, with or instead of olives.

Process:

Prep:

  1. 1.Mince garlic, set aside.

  2. 2.Chop fresh basil; set aside

  3. 3.Pit and halve olives; set aside.

  4. 4.Halve tomatoes; set aside.

Toast (if not using focaccia):

  1. 5.Heat broiler.

  2. 6.While linguini is cooking, combine in bowl:  1 Tbsp oil and 1/3 of minced garlic.  Brush on one side of toast slices and place on baking sheet.  Broil, 3 - 4 inches from broiler, for 2 to 3 minutes, until golden.  Sprinkle with 1 Tbsp chopped basil; set aside. 

Pasta:

  1. 7.Cook pasta according to package directions.  Drain, set aside.

  2. 8.Heat oil in saucepan over medium-high.  Add remaining garlic, basil and tomatoes.  Cook 2 minutes; add broth and sugar.  Cook 3 - 4 minutes, until tomatoes soften.  Season with salt and pepper.  Stir in pasta and olives; heat through.  Sprinkle cheese and basil over.


Ingredients & Equipment:

Prep:

  1. 6 cloves garlic (4 cloves if not making toast)

  2. 2/3 cup fresh basil, chopped

  3. 1/2 cup halved, pitted kalamata olives

  4. 1 pint grape or cherry tomatoes

Toast (if not using focaccia):

  1. 8 slices Italian bread (1/2 - 3/4" thick)

  2. 1 Tbsp olive oil

Pasta

  1. 10 oz dried linguine

  2. 2 Tbsp olive oil

  3. 1/2 cup chicken broth or pasta water

  4. 1 tsp Rapadura sugar

  5. Celtic sea salt and freshly grated black pepper, to taste

  6. grated Parmesan cheese and fresh basil for garnish

Equipment:

  1. baking sheet

  2. brush

  3. small bowl

  4. saucepan (for cooking pasta)

  5. 3 quart saucier or saucepan


Pasta Vognole (with Clams and Cream Sauce)

This is a traditional Italian dish, but you can use any shellfish, such as baby oysters. This version is adapted from Group Recipes.com: Pasta Vognole Clam Pasta Recipe. I've not yet tested this, so I do not know how much it serves, but my guess is at least 4.

The original recipe cooks the clams separately, then removes them from the shells before adding to the pasta dish. Or you can use frozen shelled clams.

However, I prefer to steam the clams in the shell when I add the broth. Then remove them from the shells before adding the cream.

Process:

Prep:

  1. 1.Mince garlic and finely-chop onion.

  2. 2.Wash, dry and chop parsley.

  3. 3.Wash, dry and chop fresh basil, if using

  4. 4.Clean clams: Wash clams and put in basin with water. Pour salt over; the clams will spit out the excess sand in their bellies and the shells will open partly. Wash again.

  5. 5.[If you want to precook the clams, do that now, in boiling water until the shells open completely.]

Pasta:

  1. 6.Cook pasta according to package directions.  Drain, set aside to keep warm.

  2. 7.Heat olive oil in saucier over medium heat. Add garlic, onions and parsley; saute until soften. If using cooked clams, add with wine and broth, and simmer a bit. Alternately, add clams in shell with wine and broth, and steam until the shells open completely. Then remove from shell.

  3. 8.Add cream and basil, and season to taste.

  4. 9.Top pasta with sauce and grated cheese.


Ingredients & Equipment:

Prep:

  1. 4 cloves garlic

  2. 1 onion

  3. 4 Tbsp chopped fresh parsley

  4. 4 lb steamer clams in shell

  5. Kosher salt

Pasta

  1. 450 g linguini or other flat pasta, or angel hair pasta

  2. 3 Tbsp olive oil

  3. 1/2 cup dry white wine, such as dry vermouth

  4. 1 cup homemade chicken or veggie broth

  5. 1 cup cream

  6. 1 tsp dried basil, or 1 Tbsp chopped fresh basil

  7. 1/2 cup freshly grated Parmesan or Romano cheese

  8. Dash of Celtic sea salt and freshly ground pepper

Equipment:

  1. bowl for washing clams

  2. saucepan (for cooking pasta)

  3. 3 quart saucier or saucepan


Linguini with Shitake in Cream Sauce

This recipe is adapted from a vegan recipe in our local newspaper (Daily InterLake), March 20, 2013. I’ve adapted it for non-vegan ingredients, retaining notes for vegan, and to reduce from 6 to 2 servings.

The original recipe called for Earth Balance margarine instead of butter, but I do not recommend that, as it is made from inter-esterified fats (natural fats that have been chemically changed, a process shown to be worse than trans fats. See my article Chemically Altered Fats:  A New Study for more on this).

Process:

Prep:

  1. 1.Prepare crispy nuts (soak overnight, then toast in slow oven)

  2. 2.Cut shitake into 1/2” chunks. If using dried shitake, reconstitute in warm water, then drain).

  3. 3.Soak arame in 1/2 cup water.

  4. 4.Mince garlic, to make 2 tsp.

  5. 5.Wash, dry and chop parsley.

Pasta:

  1. 6.Cook pasta according to package directions.  Drain, reserving 1/4 cup cooking water. Set aside to keep warm.

  2. 7.Heat olive oil in sauce pan over medium heat. Add garlic, saute 1 minutes, stirring frequently so it doesn’t burn.

  3. 8.Add shitake, wine, and lemon juice. Sauté 5 minutes, adding reserved pasta 1 Tbsp at a time to prevent sticking.

  4. 9.Reduce heat and add milk/cream/vegan milk, butter (if using), red pepper flakes and arame with liquid. Add nutritional yeast if vegan. Season with unrefined sea salt and pepper.

  5. 10.Cook 5 minutes, stirring occasionally. See assembly instructions, below.


Ingredients & Equipment:

Prep:

  1. 1 1/2 Tbsp crispy pinenuts or crispy chopped walnuts (soaked and toasted)

  2. 1 cup fresh shitake mushrooms (or reconstituted dried shitake)

  3. 2 tsp arame

  4. 2 cloves garlic (about 2 tsp, minced)

  5. 1 tsp fresh parsley, chopped fine

Pasta

  1. 6 oz dry linguini

  2. 1 Tbsp olive oil

  3. 3 Tbsp vermouth or other dry white wine

  4. 1/2 tsp freshly squeezed lemon juice

  5. 1/2 cup rich milk or cream (use rice or almond milk for a vegan recipe)

  6. 1 Tbsp nutritional yeast (vegan optional)

  7. 1 tsp butter (optional; avoid if vegan)

  8. pinch red pepper flakes

  9. unrefined sea salt and freshly ground black pepper

  10. Parmigiana or Roman cheese, grated (optional garnish)

  11. saucepan or saucier

Assembly or Serving ideas

  1. Divide linguini into 2 portions, top with shitake and sauce, and garnish with parsley and crispy nuts. Pass grated Parmigiana or Romano cheese to use as desired (not vegan).


Sources:

  1. Better Homes and Gardens, July 2009

  2. http://www.grouprecipes.com/67654/pasta-vongole-clam-pasta.html

  3. Daily InterLake, March 20, 2013



return to Recipes Menu  or Health Essays Menu

 
  1. Linguini in Fresh Tomato Sauce with Garlic-Basil Toast (Moved)

  2. Pasta Vognole (with Clams) (Moved)

  3. Linguini with Shitake in Cream Sauce (Moved)

  4. See also:

  5. Carbonara

  6. Spaghetti with Fresh Tomato, Roasted Garlic & Brie

  7. Spaghetti with Creamy Mushroom Sauce

  8. See also (other sites)

  9. Fettucini with Asparagus, Lemon, Pignoli, & Mascarpone

  10. Linguini with Roasted Asparagus & Almond Pesto

  11. Tagliatelle with Quick Lamb Sugo

  12. Chicken Fettucini with Goat Cheese & Spinach

  13. Related topics (this site)

  14. About Pasta (Moved)

Dry Linguini

photo from Wikipedia

Flat Pasta: Linguini, Fettucini & Tagliatelle