inutes.
Stir the fresh linguine pasta into the boiling water and
n the linguine and return to a boil. Cook the pasta uncovered
ater to a boil. Cook linguine at a boil until tender
ater to a boil. Add linguine pasta and cook for 8 to
ater to a boil. Add linguine pasta, cook for 8 to 10
for the cilantro pesto linguine, cook the pasta in boiling salted water
boil; add salt. Cook pasta in boiling water for 8
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil and salt and pepper in a bowl. Prepare 2 hours before serving. Bring 6-quarts water to boil. Add 1 tablespoon olive oil. Add linguine. Drain pasta, and toss with tomato mixture.
n the linguine, and return to a boil. Cook the pasta uncovered
n the linguine, and return to a boil. Cook the pasta uncovered
f boiling, salted water, cook pasta following packet instructions. Drain well
n the linguine, and return to a boil. Cook the pasta uncovered
n the linguine, and return to a boil. Cook the pasta uncovered
Set salted water to boil for pasta.
Once water is boiling, cook linguine until al dente.
In the meantime, puree 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.
o a boil. Add the linguine and cook until just tender
Cook pasta in boiling salted water until al dente. Drain then return to pan.
Meanwhile, cook pancetta in a large frying pan over medium-high heat until browned on both sides and crispy. Remove from pan and cover to keep warm.
Add oil to pan. Cook garlic and asparagus, stirring, for 1 min, or until fragrant. Pour over pasta. Add arugula, lemon juice and pancetta and toss to combine.
Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain, reserving 1/4 cup of the cooking water.
Meanwhile, blend or process the garlic, nuts and cheese until finely chopped. Add the basil and process until chopped. With the motor still running, add the oil in a thin stream until combined. Transfer the pesto to a bowl and season to taste.
Add enough of the pesto and reserved cooking water to coat the pasta lightly; toss to combine.
Cook pasta in boiling, salted water until just tender. Drain.
Meanwhile, 1 tbsp heat oil in a large frying pan. Add chorizo and cook until crisp. Set aside. Add clams and cook, covered, for 3 mins, or until clams open. Push to side of pan and add garlic, chili and tomatoes. Cook, uncovered, for 2 mins, or until fragrant and softened. Return chorizo to pan.
Toss with pasta, basil and remaining oil. Serve.
Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain; return to the pan.
Meanwhile, heat the tuna oil and olive oil in a large nonstick skillet on medium heat. Add the garlic and chili peppers; cook, stirring, until fragrant.
Add the tuna and flake into chunks. Remove from the heat, then add the lemon juice.
Add the tuna mixture and arugula to the hot pasta. Season with salt and black pepper to taste; toss gently to combine. Serve with lemon wedges, if desired.
Cook pasta in boiling salted water until tender then drain.
Meanwhile, saute seafood mix in a large frying pan over medium-high heat, stirring, for 2 mins. Remove from pan.
Add onion, garlic and chili to pan. Cook, stirring, for 5 mins, or until onion softens. Add tomatoes and 1/4 cup water. Cook, stirring, for 5 mins. Return seafood to pan. Cook, stirring occasionally, for 2 mins, or until heated through. Stir in parsley.
Serve pasta topped with marinara sauce.