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Posts Tagged ‘Linguine’

Fresh tuna spaghetti

We’ve made this recipe before using good-quality tinned tuna, which was delicious, but this time we’ve used fresh tuna and it really sings.

Wine Suggestion: Classic Italian matches for tuna depend on the region. If you are in Sicily a great match is their native Grillo grape, a textural, slightly salty and mineral wine with good body but not weighty. For this dish though we drank a Vermentino, made by Morisfarms, from the Tuscan coast. It has a great vinous texture and savoury character which combined with fresh fruit and minerality matches this Tuscan combination of tuna, tomatoes and olives.

Linguine with Fresh Tuna – serves 4-6

  • 2 tins top quality plum tomatoes (the Italian brands are good)
  • 500g fresh yellowfin tuna
  • 4 tbsp extra-virgin olive oil, plus a bit extra
  • 2 sprigs rosemary
  • a pinch of chilli flakes
  • 80ml white wine
  • 30g salted capers, soaked and drained
  • 100g pitted black olives (Gaeta or Kalamata)
  • 500g linguine
  • chopped fresh parsley to serve

Drain the tinned tomatoes and cut into strips.

Cut the tuna into 2cm cubes. Heat the oil in a pan and sauté with 1 sprig of rosemary and the chilli flakes.

Add the wine and simmer until it evaporates, then add the capers.

Add the olives and tomatoes and cook over a high heat for 15 minutes.

Cook the linguine until al dente, then drain and add to the pan of tuna sauce. Toss gently.

Sprinkle on the parsley, drizzle with some more olive oil, and garnish with the remaining rosemary.

(Original recipe from Obicà: Mozzerella Bar, Pizza e Cucina, Rizzoli, 2014.)

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Prawn & clam linguine

 

We recently got a new cookbook by Lorraine Pascale and have been impressed by the recipes so far. This one we made for Valentines Day, just the two of us with a bottle of vintage Champagne from the cellar. A very nice evening.

Linguine with prawns, clams, garlic & chilli – serves 4

  • 350g dried linguine
  • 3tbsp extra virgin olive oil
  • 2 large banana shallots, finely diced
  • 3 garlic cloves, very finely chopped
  • 2 red chillies, finely chopped
  • 400g raw peeled tiger prawns, de-veined
  • 400g clams, washed (soak in cold water for an hour to get rid of any sand then discard any that stay open when sharply tapped)
  • 150-200ml white wine
  • 3 tbsp roughly chopped parsley
  • 70g rocket
  • 1 small lemon, cut into wedges

Cook the pasta according to the packet until al dente.

Meanwhile, heat the oil in a large saucepan, with a tight-fitting lid, over a medium heat. Add the shallots and sweat for about 10 minutes or until softened. Add the garlic and chilli and cook for another couple of minutes.

Add the prawns and cook for 1 minutes, stirring. Then add the clams and white wine, bring to the boil and cover with the lid. Cook for 4-5 minutes or until all the clam shells have opened (discard any that don’t) and the prawns have turned pink.

Drain the pasta well and tip onto the cooked shellfish and toss together. Add the chopped parsley and season.

Pile into bowls, drizzle with your best extra-virgin olive oil, scatter with rocket and serve with a lemon wedge.

(Original recipe from How to be a Better Cook by Lorraine Pascale, HarperCollins, 2014.)

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Crab with fennel & chilli is a winning combination. Another perfect pasta dish by Ruth & Rose of the River Café.

Wine Suggestion: We find a great match for crab is a top quality Garganega and we highly recommend the Pra Soave “Staforte” which is made from low-yielding, 100% Garganega, old vines. Utterly pure and delicious.

Crab linguine – serves 4

  • 1 fennel bulb
  • 1 garlic clove, finely chopped
  • 1 tbsp fennel seeds, crushed
  • 2 dried hot chillies, crumbled
  • 1 lemon, grate the zest and squeeze out the juice
  • extra virgin olive oil
  • 400g crabmeat
  • 320g linguine

Remove the tough outer part and stem from the fennel. Slice the bulb across the grain very finely (use a mandolin if you have one). Reserve the green tops.

Heat 2 tbsp oil in a heavy-based pan, add the garlic, fennel seeds, and chilli and cook to soften. Add the crab, lemon zest, and juice, then season. Stir just to heat the crab through.

Cook the linguine in boiling water for 5 minutes, then add the fennel slices and cook together until al dente. Reserve a little of the cooking water when you drain the pasta.

Add the drained pasta to the crab mixture and toss together until well combined. You can add a little of the reserved cooking water at this stage to loosen if necessary.

Serve with your best olive oil.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

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Obica: Linguine with Yellowfin Tuna

A simple but delicious dish from a cool restaurant called Obicà that we found on our last trip to Florence. They insist that it’s best made with fresh tuna (and they’re probably right) but we made it with top quality tinned tuna and it worked for us.

Wine Suggestion: Classic Italian matches for tuna depend on the region. If you are in Sicily a great match is their native Grillo grape, a textural, slightly salty and mineral wine with good body but not weighty. For this dish though we drank a Vermentino, made by Morisfarms, from the Tuscan coast. It has a great vinous texture and savoury character which combined with fresh fruit and minerality matches this Tuscan combination of tuna, tomatoes and olives.

Linguine with Yellowfish Tuna – serves 4-6

  • 2 tins top quality plum tomatoes (the Italian brands are good)
  • 500g yellowfin tuna
  • 4 tbsp extra-virgin olive oil, plus a bit extra
  • 2 sprigs rosemary
  • a pinch of chilli flakes
  • 80ml white wine
  • 30g salted capers, soaked and drained
  • 100g pitted black olives (Gaeta or Kalamata)
  • 500g linguine
  • chopped fresh parsley to serve

Drain the tinned tomatoes and cut into strips.

Cut the tuna into 2cm cubes. Heat the oil in a pan and sauté with 1 sprig of rosemary and the chilli flakes.

Add the wine and simmer until it evaporates, then add the capers.

Add the olives and tomatoes and cook over a high heat for 15 minutes.

Cook the linguine until al dente, then drain and add to the pan of tuna sauce. Toss gently.

Sprinkle on the parsley, drizzle with some more olive oil, and garnish with the remaining rosemary.

(Original recipe from Obicà: Mozzerella Bar, Pizza e Cucina, Rizzoli, 2014.)

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Creamy linguine and low-fat don’t usually go in the same sentence but in this case they work. Generally we’re not keen on low-fat substitutes, preferring to have a bit less of the real thing, but reduced-fat crème fraîche is an exception. We really enjoyed this and it feels quite indulgent despite being both low-fat and good for you.

Creamy linguine with prawns – to serve 2

  • 175g linguine
  • 2 tsp olive oil
  • 1 garlic clove, finely sliced
  • 100ml white wine
  • 2 tbsp reduced-fat crème fraîche
  • juice 1/2 lemon
  • 150g raw peeled prawns
  • small bunch chives, finely chopped

Cook the pasta. Meanwhile, heat the oil and gently fry the garlic for 2 minutes. Tip in the wine and bubble over a high heat for 1 minute, then lower the heat and sitr in the crème fraîche and lemon juice. Season with salt and lots of black pepper. Simmer for 1 minute to reduce a little, then add the prawns and simmer in the sauce until they turn pink.

Drain the pasta and tip into the sauce with half the chives. Mix it all together, divide between two dishes and sprinkle with the rest of the chives.

Wine Suggestion: Have a glass of whatever you used in the sauce. Picpoul de Pinet works well and Tesco Finest do a fairly decent one at a very reasonable price. It’s light but has nice fruit and a good crisp acidity – perfect for shellfish plus enough acidity to cut through the creamy sauce in this dish.

(Original recipe from BBC Good Food)

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We debated whether this could actually be called a recipe as it is so simple; it’s more of an assembly job.

To serve 2:

  • 200g linguine
  • 200g curly kale or spring greens
  • olive oil
  • 1 clove garlic, finely chopped
  • 1 red chilli, finely sliced
  • 200g raw prawns

Cook the linguine following the instructions on the pack and add your greens for the last 3 minutes.

Heat a little olive oil in a small frying pan and gently fry the garlic and chilli until soft.

Add the prawns and stir around until they are pink and then season well.

Put the linguine and greens in some bowls and serve the prawns etc over the top.

Drizzle a bit of oil over and you’re done.

Wine suggestion: something light and white and a little aromatic like a Cote de Gascogne. We had a Marsanne/Viognier blend from the Languedoc which was also good.

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Sausage Carbonara

A mid-week treat that tastes creamy, silky and flavoursome. The kick of lemon in this gives it a light touch too. Plus it is quick to make 🙂

Serve with a glass of Nebbiolo.

Enough to feed 4 people:

  • 4 Italian sausages
  • olive oil
  • 4 slices thick cut pancetta, chopped
  • 500g dried linguine
  • 4 large egg yolks
  • 100ml double cream
  • 100g grated Parmesan cheese
  • zest of 1 lemon
  • sprig of flat-leaf parsley, chopped
  • extra-virgin olive oil

1. Slit the sausages and pull out the meat. Roll it into little meatballs with wet hands.

2. Put a big pan of salted water on to boil for your linguine and cook for as long as it says on the packet.

3. Heat a glug of olive oil in a big frying pan and fry your meatballs gently until they are nice and brown. Add the pancetta and cook for another couple of minutes until it’s golden too.

4. Get a big bowl and put the egg yolks, cream, half the Parmesan, lemon zest & parsley in it and stir together.

5. When the pasta is done drain it but keep a little bit of the cooking water. Throw it back in the pot and stir in the creamy mixture right away. Add the sausage mixture and toss together. The sauce should be smooth and silky – if it starts to clag a bit just add some of your reserved pasta cooking water.

6. Sprinkle over the rest of the Parmesan and drizzle with a bit of extra virgin. Add a bit of pepper if you like.

Original recipe from Jamie’s Italy.

 

 

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