California Almonds Recipe Tuna Linguine Copenhagen Recipes

LINGUINE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
• Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

LINGUINE WITH TOASTED ALMONDS, PARSLEY, AND LEMON

Steps:

• Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with cheese.

COPENHAGEN ALMOND

Steps:

• Beat egg yolks with the sugar mixture until mixture is very thick.
• Add orange juice, cinnamon, baking powder, almonds and toasted breadcrumbs.
• Beat egg whites with salt until stiff, but not dry and fold into the almond mixture.
• Line a greased baking pan with half of the pastry sheets, brushing each sheet liberally with butter.
• Turn almond mixture into the pan and cover with remaining buttered pastry sheets.
• Make four long slits in the first 3 pastry sheets with a sharp knife.
• Bake in a moderate oven for about 45 minutes.
• Allow to cool.
• In a saucepan boil sugar, water, and lemon juice for 10 minutes.
• Pour hot syrup over almond pie.
• When cold, cut into squares.
• Makes 24-28 pieces.

TUNA LINGUINE COPENHAGEN

Steps:

• Combine tuna, peas, roasted red pepper, olive oil, almonds, dill and lemon juice in large bowl; toss to combine thoroughly.
• Cook pasta according to package directions. Drain thoroughly and toss in bowl with tuna mixture.
• Toss with parsley. Divide pasta between serving plates and sprinkle with Parmesan cheese to serve.

CALIFORNIA ALMONDS RECIPE: TUNA LINGUINE COPENHAGEN

Steps:

• Combine tuna, peas, roasted red pepper, olive oil, almonds, dill and lemon juice in large bowl; toss to combine thoroughly.
• Cook pasta according to package directions.
• Drain thoroughly and toss in bowl with tuna mixture.
• Toss with parsley.
• Divide pasta between serving plates and sprinkle with Parmesan cheese to serve.