Linguini With Ham Leek Chilli Mushrooms Recipes

LINGUINE WITH MUSHROOMS & HAM

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
• In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Steps:

• Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
• Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
• Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
• Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
• To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

LINGUINE WITH HAM

Steps:

• Cut the ham into thin strips, each about 2 inches long. There should be about 2 cups.
• Drop the tomatoes into boiling water and let stand 10 seconds. Drain. Peel and core tomatoes, cut crosswise in half, remove seeds and dice into 1/2-inch cubes. There should be about 2 cups.
• Slice mushrooms thin. There should be about 3 cups.
• If fresh peas are used, cook in boiling water to cover for 30 seconds or longer, depending on size and age. If frozen, put in sieve and run under hot water from faucet. Drain.
• Heat oil in skillet and add the mushrooms. Cook, stirring often, about 2 minutes.
• Add garlic, tomatoes and ham and stir to blend. Cook over high heat about 2 minutes. Add peas, salt and pepper and stir.
• Add cream and basil leaves. Bring to boil.
• Bring three quarts of water to boil and add salt to taste. Drop in pasta and cook until tender, 3 minutes or to desired doneness.
• Put egg in large, warm mixing bowl. Drain noodles and add to egg. Add hot sauce and toss. Serve with grated cheese.

HAM AND LEEK PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 6 minutes.
• Add frozen peas and continue to boil for 3 additional minutes.
• while pasta is cooking, heat butter in a small pan, add leek and cook over medium heat for 3 minutes.
• beat eggs in a bowl and season with salt and pepper.
• drain pasta and peas and return to the pot.
• add leeks, eggs, ham and half of the cheese mix well heat on low for 2-3 minutes to make sure cheese is melted.
• transfer to serving dish and top with remaining cheese.

LINGUINI WITH HAM, LEEK, CHILLI & MUSHROOMS

Steps:

• Melt the butter then add the leek, garlic, ham& chille.
• Cook until leek is at least softened (I like to let mine go until the leek is golden and the ham a little crispy around the edges).
• While this is cooking, boil some linguini (or your preferred pasta) in plenty of salted water.
• When the pasta is cooked, transfer it straight to the leek pan using a past spoon/fork (the pasta doesn't need to be washed).
• Whisk the egg& milk together.
• Remove the pan from the heat.
• Add the milk mixture and toss to combine.
• Sprinkle with salt (probably wont need much because of the ham), pepper and cheese.