linguine

Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping — a crab boil has<span> everything you want in a meal. But unless you’re a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy <a href="https://cooking.nytimes.com/recipes/1021423">sheet-pan shrimp boil</a>. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.

Crab and Shrimp Boil Pasta

Kosher salt

smoked sausage,

neutral oil, such as canola or vegetable oil

unsalted butter (2 sticks)

garlic cloves,

chicken broth stock

seafood seasoning,

Cajun seasoning

red-pepper flakes,

lemon juice (from 1 lemon)

(16-ounce) box linguine

crab meat

recipe sheet-pan shrimp boil

parsley leaves

Bring a large pot of salted water to boil for the pasta.

As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.

Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)

Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.

Cook pasta in salted water according to package directions. Drain and set aside.

Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

<p>These delicious and hearty noodles are made with blended squash plus a few simple ingredients. You&#8217;re going to love this quick hearty winter noodle dish!</p>


Creamy Kabocha Squash Noodles

olive oil

onion,

garlic,

cashew nuts

linguine pasta

pasta water

nutmeg

half and half

brown sugar

Salt and pepper

cayenne

Chives, garnish

Parmesan cheese, garnish

Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.

Crab Pasta With Snap Peas and Mint

Fine sea salt,

unsalted butter,

sugar snap peas

scallions,

red chile flakes, more to taste

lemon

crab meat,

mint leaves

lemon,

black pepper

Extra-virgin olive oil,

Flaky sea salt,

Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.

Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.

Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

Linguine with spinach and sun-dried tomato cream sauce takes only 30 minutes to make! This simple Italian pasta requires only ingredients!&nbsp; This creamy linguine is a perfect weeknight dinner!&nbsp; Serve it as-is or with grilled chicken or seafood.

Linguine with spinach and sun-dried tomato cream sauce

oz linguine

sun-dried tomatoes (, chopped)

garlic (, minced)

half-and-half

Parmesan cheese (, shredded)

paprika

salt

spinach

basil leaves (fresh, finely chopped)

Cook linguine according to package instructions.  Drain.

Heat 1 tablespoon of olive oil in a large skillet on medium heat.

Add chopped sun-dried tomatoes and minced garlic.  Cook on medium heat for about 30 seconds, constantly stirring.

Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt.&nbsp; Bring to boil and reduce to simmer.

Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for).  Stir for about 30 seconds or longer until the cheese melts.  If the sauce is too thin, gradually add more cheese.  Keep stirring around all of the skillet for a couple of minutes.

Note: if the sauce gets too thick, add more half-and-half.

Add spinach.  Keep stirring on medium heat until the spinach wilts, about 1 minute.

Add cooked and drained linguine to the sauce.   Stir well.

Taste the linguine and add more salt, if needed.  Top with finely chopped fresh basil leaves.

Linguine Puttanesca

Salt

plum tomatoes, chopped fine, tomatoes

anchovy fillets, chopped

capers

red pepper flakes

basil

parsley

Bring a large pot of salted water to a boil for the linguine.

While the water is heating, place 2 tablespoons of the olive oil in a large skillet, add the garlic and cook over low heat for five minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.

Increase heat to medium high and cook for 10 minutes, until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes, lower heat to medium and cook about 5 minutes longer.

As soon as the water comes to a boil, add the linguine and cook it until it is al dente, about 7 minutes. Drain and place in a warm serving bowl.

Add the basil, parsley and remaining tablespoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta, toss it well and serve at once.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Linguine with Anchovies and Tuna

olive oil, divided

garlic cloves, 5 sliced, 1 whole

¼ teaspoon smoked paprika

tomatoes

kale,

linguine or other long strand pasta

6.7-ounce jar oil-packed tuna, drained

Bon Appétit

Heat 4 Tbsp. oil in a large skillet or pot over medium. Cook anchovies and sliced garlic, stirring occasionally, until anchovies are mostly dissolved and garlic is soft (do not let it brown), 6–8 minutes. Add red pepper flakes and paprika and cook, stirring, just until fragrant, about 30 seconds. Add tomatoes, crushing with your hands as you go. Break up with a wooden spoon until no large pieces remain; bring to a simmer and cook, stirring occasionally, until reduced to a very thick sauce, 20–25 minutes. Add a splash of water to loosen; reduce heat to low and keep warm.

Meanwhile, blanch kale in a large pot of boiling salted water just until bright green, about 10 seconds. Transfer with a slotted spoon or tongs to a bowl of ice water; let cool. Drain and squeeze kale with your hands to remove excess water; coarsely chop. Reserve pot with kale cooking liquid for cooking pasta.

Pulse bread in a food processor until fine crumbs form. Toss breadcrumbs with remaining 1 Tbsp. oil in a medium skillet. Season with salt and gently toast over medium heat, tossing often, until golden brown and crunchy, 6–8 minutes. Finely grate remaining garlic clove over crumbs and stir to coat. Transfer to a small bowl and mix in parsley.

Bring kale cooking liquid to a boil and cook pasta, stirring occasionally, until al dente. Using tongs, transfer to skillet with sauce and add kale and tuna. Toss to combine, adding water a few tablespoonfuls at a time to loosen as needed, until pasta is well coated. Serve pasta topped with breadcrumbs.

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.

Linguine With Lemon Sauce

butter

heavy cream

lemon juice

Parmesan

Heat the butter in a skillet and add the lemon zest.

Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.

Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Anchovy Pasta With Garlic Breadcrumbs

garlic cloves, divided

lemon zest

Kosher salt, freshly ground pepper

anchovy

Calabrian

(or more) fresh lemon juice

bucatini, spaghetti, or linguine

Pecorino

unsalted butter

Anchovy Pasta with Garlic Breadcrumbs

Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.

Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.

Divide pasta among bowls. Top with remaining breadcrumb mixture.

Pasta with chickpeas is a substantial, quickly assembled meal, but what’s alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.

Linguine With Crisp Chickpeas And Rosemary

extra-virgin olive oil,

rosemary

Kosher salt and black pepper

chickpeas, rinsed,

Linguine With Crisp Chickpeas and Rosemary

Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.

Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.

Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.

While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that’s a good sign.

As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren’t fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.

Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Linguine With Clams

shallots

dry white wine,

Littleneck clams (40 to 45), scrubbed

lemon zest,

lemon juice,

Linguine with Clams

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).

Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams. 

Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.

Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

This rich, creamy and luxurious prawn saffron linguine pasta recipe is perfect for entertaining and special occasions. Pasta, saffron and seafood are a classic Italian combination which your guests will be so impressed with!

Creamy Italian Prawn Saffron Linguine

400 g linguine ((14 ounces) I used linguine from De Cecco)

2-3 spring onions (or shallots)

saffron

pink peppercorns

g butter ((1 ounces))

parsley (chopped)

heavy cream ((6-7floz))

water

(for

Put the saffron threads into a glass with a couple of tablespoons of warm water. Leave to infuse and melt. Peel and slice the onions. Wash and chop the parsley.

Remove the heads and tails from most of the prawns ( you can leave one per person intact for appearance), peel the prawns keeping just the meat.  Remove the black vein along the back of the peeled prawns.

Put the heads and shells in a saucepan with a glass of water and a teaspoon of salt, bring to a boil and leave to simmer for a quarter of an hour. Remove the heads and shells, strain the broth into a bowl and add the soaking saffron to it.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Preparation

Fry the onions in a frying pan or skillet over a low heat with the butter and some pink pepper corns. Once the onions start to soften  add the saffron broth. Let it boil over a high heat for a couple of minutes, then turn the heat down and add the whole prawns first and cook for a couple of minutes on both sides. Then add the peeled prawns and continue cooking for another 5 minutes.

Before adding the cream to the sauce remove the whole unpeeled prawns but keep them warm. Add the heavy cream and mix it into the sauce. Add salt to taste.

Cook the sauce

Cook the linguine al dente according to the instructions on the packet. When the pasta is cooked, save a little of the cooking water and drain. Add the pasta to the sauce. Mix everything together well . If it seems dry add a little pasta cooking water. Remove from the heat and serve immediately sprinkled with chopped parsley and with one whole prawn on each plate .

Finish the dish

You probably already have a favorite pantry pasta dish that you habitually whip up when there’s nothing in the house for dinner. Next time, try this one instead. It has all the usual players – olive oil, Parmesan, flaky sea salt — along with fried lemons for brightness and chile flakes for heat. Don’t skip the step of blanching the lemon slices before frying. It may seem fussy, but it eliminates any bitterness in the lemon pith and takes only a few extra minutes. Then dry the lemon slices well before adding them to the hot oil; this helps them brown more deeply.

Pasta With Fried Lemons And Chile Flakes

lemons

salt,

sugar

flakes,

Parmigiano-Reggiano cheese, more to taste

Black pepper, as needed

celery leaves, coarsely chopped (optional)

parsley, coarsely chopped (optional)

Pasta With Fried Lemons and Chile Flakes

Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.

In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.

Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.

Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

Melissa Clark caramelizes lemons and adds them to linguine with parsley and celery leaves.

Pasta With Caramelized Lemons

Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast. If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off. He’s a fan of cooking in cast iron, and calls for it here. But any good 12-inch sauté pan will do.

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