LINGUINE WITH BOQUERONES, PEPPERS, AND BREADCRUMBS
Bright, piquant boquerones, the vinegar-cured white anchovies of Spain, have a meatier texture than canned varieties.
Provided by Martha Stewart
Categories Seafood Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil, and cook pasta until al dente, about 9 minutes. Drain, reserving 1/4 cup pasta water.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs, and cook, stirring frequently, until golden brown, about 5 minutes. Drain on paper towels, and wipe out pan.
- Heat 3 tablespoons oil in pan over medium-high heat. Add peppers and 1/2 teaspoon salt, and saute, stirring frequently, until peppers begin to soften, about 10 minutes, adjusting heat if they begin to brown. Transfer peppers to a plate, and add remaining oil to pan. Add garlic, and cook, stirring, until fragrant and lightly golden, about 2 minutes. Return peppers to pan, and add reserved pasta water; stir in capers. Toss well with pasta and parsley in a serving bowl. Add boquerones, and gently toss to combine. Season with pepper and, if necessary, salt. Top with breadcrumbs.
LINGUINE WITH GARLIC AND BREADCRUMBS
This quick pasta dish gets much of its savory richness from anchovies. Don't be afraid to try them -- when sauteed, their flavor mellows.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and set aside. Return pot to medium and add anchovy oil and garlic. Cook, stirring, until fragrant, about 30 seconds.
- Add anchovies; cook until almost dissolved, about 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta. Season with coarse salt and ground pepper. Serve topped with breadcrumbs.
Nutrition Facts : Calories 419 g, Fat 9 g, Fiber 3 g, Protein 15 g
LOVELY LINGUINE
This linguine is served with a buttery thyme and roasted red pepper sauce. It is delicious.
Provided by MARIKABAR
Categories World Cuisine European Italian
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
- Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 43.9 g, Cholesterol 45.8 mg, Fat 22 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 11.6 g, Sodium 379.1 mg, Sugar 2 g
ROASTED PEPPERS WITH BOQUERONES
In Spain, _boquerones_ can be a variety of small fish, pickled or not. In the U.S., however, the term always refers to anchovies that have been pickled in vinegar (which whitens them). They have a flavor similar to pickled herring, which complements the sweetness of the roasted peppers.
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes. Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes.
- When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds. Cut peppers lengthwise into 1/4-inch-wide strips. Pour pepper juices through a sieve into another bowl, then add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers. Marinate peppers at room temperature, stirring occasionally, at least 2 hours.
- Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.
LINGUINE WITH BEEF AND ONIONS
Use up leftover beef brisket in this tasty linguine with beef ragu.
Provided by Martha Stewart
Categories Brisket Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
- Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
Nutrition Facts : Calories 415 g, Fat 14 g, Fiber 3 g, Protein 21 g
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