Best 20 Garlic Linguine Recipes

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**Garlic Linguine: A Simple Yet Satisfying Dish**

Garlic linguine is a classic pasta dish that is both simple to make and incredibly delicious. The combination of garlic, olive oil, and fresh herbs creates a flavorful sauce that perfectly coats the linguine. This dish is perfect for a quick and easy weeknight meal or a special occasion dinner. In this article, you will find two variations of this classic recipe: a classic garlic linguine and a spicy garlic linguine. Both recipes are easy to follow and can be tailored to your own taste preferences. So, gather your ingredients and get ready to enjoy a delicious and satisfying meal of garlic linguine!

Here are our top 20 tried and tested recipes!

GARLIC SHRIMP LINGUINE



Garlic Shrimp Linguine image

A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.

Provided by STACEYO

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 pound uncooked linguine
1 tablespoon butter
3 tablespoons white wine
2 teaspoons grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 pinch salt and pepper to taste
1 pound medium shrimp, peeled and deveined

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
  • Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
  • Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 42.3 g, Cholesterol 77.3 mg, Fat 4.9 g, Fiber 2 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 126.3 mg, Sugar 2 g

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE



Shrimp with Garlic Cream Sauce Over Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 8

8 cloves garlic, unpeeled
12 large shrimp, peeled
2 tablespoons olive oil
1 1/2 cups heavy cream
1/4 cup finely chopped parsley
1/2 cup grated Parmesan
8 ounces fresh linguine, cooked and drained
Salt and pepper

Steps:

  • In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

LINGUINE WITH GARLIC CLAM SAUCE



Linguine with Garlic Clam Sauce image

I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh parsley

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

LINGUINE WITH GARLIC SAUCE



Linguine with Garlic Sauce image

On a chilly evening, this creamy pasta toss is sure to please. It's rich and flavorful with smoky bacon, fresh spinach and toasted pine nuts.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked linguine
1/2 pound sliced bacon, diced
5 cups fresh baby spinach
1/2 cup chopped onion
1/2 teaspoon minced garlic
1-1/4 cups 2% milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/2 cup pine nuts, toasted

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

Nutrition Facts : Calories 547 calories, Fat 32g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 595mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC



Linguine With Clams, Roasted Tomatoes and Caramelized Garlic image

Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

14 garlic cloves
2 pints cherry tomatoes, a mix of colors is nice
6 tablespoons extra-virgin olive oil, more for drizzling
1/4 teaspoon fine sea salt
1 teaspoon black pepper
Salt
1 pound dry linguine
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
4 dozen littleneck clams, scrubbed
1/4 cup torn mint leaves

Steps:

  • Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
  • In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
  • Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
  • Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

LINGUINE WITH GARLIC-BUTTER SHRIMP



Linguine with Garlic-Butter Shrimp image

This dish is simple but elegant, and excellent if you're looking for something that's full of flavor without the heaviness of a cream sauce. Garnish with grated Asiago cheese as desired.

Provided by ECLECTIC78

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
1 (16 ounce) package fresh linguine pasta
1 pound large shrimp, peeled and deveined
3 tablespoons chopped fresh basil
2 teaspoons minced garlic
3 tablespoons butter, cut up
¼ cup grated Asiago cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water and 1 tablespoon oil to a boil. Cook linguine in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat. Add shrimp and saute until shrimp turns pink, 3 to 4 minutes. Add basil and garlic; cook for 2 to 3 minutes more.
  • Add butter and cooked linguine. Toss until butter melts, making sure to coat the linguine with the sauce. Remove from heat. Serve immediately.

Nutrition Facts : Calories 729.2 calories, Carbohydrate 72 g, Cholesterol 267.3 mg, Fat 34.2 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 10.3 g, Sodium 477.4 mg

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS



Linguine with Lemon, Garlic and Thyme Mushrooms image

This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Steps:

  • Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
  • Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
  • Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

GARLIC SALMON LINGUINE



Garlic Salmon Linguine image

The garlic-seasoned main dish calls for handy pantry ingredients, including pasta and canned salmon. I serve it with asparagus, rolls and fruit. -Theresa Hagan, Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
1/3 cup olive oil
3 garlic cloves, minced
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
3/4 cup chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Cook linguine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; heat through. Add linguine; toss gently to combine.

Nutrition Facts : Calories 489 calories, Fat 19g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 693mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

GARLIC SHRIMP AND PEAS WITH LINGUINE



Garlic Shrimp and Peas With Linguine image

Make and share this Garlic Shrimp and Peas With Linguine recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces linguine
1 (10 ounce) package frozen peas, thawed
1 3/4 lbs large shrimp, peeled, tails left on, deveined and butterflied
1/4 cup butter, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 cup white wine or 1/2 cup chicken broth
1/4 cup lemon juice
1 teaspoon grated lemon zest
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
  • Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
  • Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

LINGUINE WITH FRIED EGGS AND GARLIC



Linguine with Fried Eggs and Garlic image

This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. -E. Gelesky, Bala Cynwyd, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) linguine
4 tablespoons olive oil, divided
2 tablespoons butter, divided
6 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
8 large eggs, divided use
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus additional for sprinkling
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley, optional

Steps:

  • Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes., Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set., Drain linguine; return to pan. Add cooked egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired., Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.

Nutrition Facts : Calories 492 calories, Fat 21g fat (6g saturated fat), Cholesterol 260mg cholesterol, Sodium 356mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

GINGER GARLIC LINGUINE



Ginger Garlic Linguine image

While this recipe's ginger sauce was designed for pasta, it's also good over green beans, pierogi or salmon. I've often tripled the sauce, then frozen the extra so I can whip this dish up even faster on busy nights.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

12 ounces uncooked linguine
4 green onions, finely chopped
2 tablespoons minced fresh gingerroot
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup butter, cubed
2 teaspoons minced garlic
1/4 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 359 calories, Fat 18g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 221mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

LINGUINE WITH CALAMARI AND GARLIC



Linguine With Calamari and Garlic image

I used to make this all the time and I'd forgotten all about it. This recipe is delicious. You can easily double this if you want to. It makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. It's from 1996 Bon Appetit. I'd serve it with garlic bread and a nice mixed salad. You are going to need to reserve some of the pasta water, so don't forget! ;-)

Provided by A la Carte

Categories     Squid

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 lb linguine
4 rolled anchovies over capers, from 2-ounce tin, anchovies crushed
oil, reserved
1/2 lb cleaned calamari, thinly sliced crosswise (squid)
3 large garlic cloves, chopped
1/4 teaspoon dry crushed red pepper (or more to taste)
3/4 cup dry white wine
1/2 cup thinly sliced fresh basil leaf

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
  • Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
  • Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.
  • Divide pasta and calamari between
  • 2 plates and serve.

SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER



Shrimp Linguine With Basil-Garlic Butter image

I got this recipe off of another site but modified it quite a bit to suit our tastes. It is very easy and will certainly impress company or make a nice dish for a romantic meal! The key is to use fresh herb in this dish. Serve with a good crusty bread, green salad and a nice white wine.

Provided by Little Bee

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
3 -4 tablespoons fresh basil, chopped
3 tablespoons butter
1/4 cup of a good white wine (Do not use cooking wine!)
1/2 lb linguine, cooked al dente
chopped fresh parsley (to garnish)

Steps:

  • Heat the oil in a skillet.
  • Add the shrimp and cook until just pink.
  • Add the garlic, basil and butter.
  • Saute just until butter is slightly melted.
  • Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates.
  • Add cooked Linguini to pan and toss to coat.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 484.1, Fat 18.2, SaturatedFat 6.9, Cholesterol 195.7, Sodium 233.8, Carbohydrate 44.8, Fiber 1.9, Sugar 1.2, Protein 30.8

LINGUINE WITH GARLIC SHRIMP AND BASIL



Linguine with Garlic Shrimp and Basil image

Provided by Lauren Beal

Categories     Milk/Cream     Garlic     Onion     Pasta     Shellfish     Sauté     Picnic     Quick & Easy     Basil     Clam     Shrimp     White Wine     Spring     Bon Appétit     California

Yield Makes 4 to 6 servings

Number Of Ingredients 10

12 ounces linguine
6 tablespoons (3/4 stick) butter
1 1/2 pounds uncooked large shrimp, peeled, deveined
6 green onions, chopped
6 garlic cloves, coarsely chopped
1/2 cup dry white wine
2 teaspoons finely grated lemon peel
2 8-ounce bottles clam juice
1/2 cup whipping cream
1/2 cup chopped fresh basil

Steps:

  • Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
  • Melt butter in large skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add onions and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil. Season with salt and pepper.

SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE



Shrimp and Chicken Linguine in Lemon Garlic Cream Sauce image

Savory chicken and tender shrimp in a ragu of tangy, creamy white wine garlic cream sauce with a delightful bouquet of flavors from lemon zest, artichokes, capers, and sun dried tomatoes. This dish is simple to make yet bold and decadent. Perfect when paired with Pinot Grigiot wine.

Provided by Chef Vince Ang

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 (16 ounce) package linguine
8 ounces chicken breasts
8 ounces large shrimp (41/60, fully cooked)
1 teaspoon italian seasoning
3 pinches salt (amount to taste)
3 dashes pepper (amount to taste)
2 tablespoons olive oil (to saute chicken)
3 tablespoons olive oil (for sauce)
1 onion (chopped)
6 garlic cloves (crushed or minced)
1/2 cup marinated artichoke (quartered)
2 tablespoons capers
1/3 cup roasted red pepper (julienne-cut)
1/2 cup sun-dried tomato (julienne-cut)
2 tablespoons lemon zest
1/3 cup lemon juice
1 cup white wine
1 1/2 tablespoons flour
3/4 cup heavy cream
3/4 cup parmesan cheese
1/4 cup fresh parsley (chopped)

Steps:

  • Cook linguine according to packaging instructions (al dente).
  • Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
  • Season the chicken with Italian seasoning, salt, and pepper (both sides).
  • Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
  • Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
  • This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
  • In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
  • Sprinkle the pan with the flour and stir until all ingredients are coated.
  • Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
  • Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
  • Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
  • Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
  • Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.

LINGUINE WITH GARLIC OIL AND PANCETTA



Linguine with Garlic Oil and Pancetta image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 4

2 tablespoons garlic-infused olive oil
8 ounces pancetta
8 ounces linguine
Parsley leaves, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
  • And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

LINGUINE WITH GARLIC AND OIL



Linguine with Garlic and Oil image

Posted as a request for a low budget meal. Besides it's quick, easy and tastes just great. Serve with a green salad.

Provided by Rita1652

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb linguine
1/2 cup extra virgin olive oil
5 cloves garlic (sliced)
1 pinch dried chili pepper flakes
1/4 cup flat leaf parsley
salt
1 teaspoon fresh ground black pepper
grated cheese

Steps:

  • Cook Linguine following the package directions.
  • Saute sliced garlic cloves (Adding more garlic if you like)in olive oil, over medium heat until golden brown, remove garlic, and set aside.
  • Add dry pepper flakes cook for an additional minute.
  • Add parsley and salt, cook 1 more minute.
  • Add cooked linguine, toss in garlic, arrange on heated serving platter, and sprinkle with black pepper.
  • Serve with grated cheese and a nice loaf of Crusty Italian bread.

GARLIC LINGUINE



Garlic Linguine image

Here's an especially versatile side dish, showcasing Italian seasonings.

Provided by CORWYNN DARKHOLME

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Yield 4

Number Of Ingredients 7

1 (8 ounce) package linguini pasta
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
2 cups chopped tomatoes

Steps:

  • Cook pasta in a large pot of boiling water until done. Drain.
  • Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
  • Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 46.6 g, Fat 8.4 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 4.3 g

GARLIC SCAPE PESTO ON SPINACH LINGUINE



Garlic Scape Pesto on Spinach Linguine image

This is a light and fresh alternative to traditional pesto. Garlic scapes have a more mild garlic flavor. You can often find them at your farmers market, and they are inexpensive.

Provided by jenndoll

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package spinach linguine
½ pint grape tomatoes, cut into thirds
½ cup freshly grated Parmesan cheese
½ cup garlic scapes, chopped
⅓ cup olive oil
¼ cup fresh basil leaves
4 sun-dried tomatoes
½ lemon, juiced
salt and ground black pepper to taste
cooking spray
1 (10 ounce) bag baby spinach leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
  • Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 10.2 g, Cholesterol 5.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 206.8 mg, Sugar 1 g

EASY SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER



Easy Shrimp Linguine With Basil-Garlic Butter image

Easy and quick to make. Tastes like you were at the stove all day! It will soon be your family favorite.

Provided by Carol Ann 3

Categories     High Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 lb shrimp, peeled and deveined
2 teaspoons garlic, minced
3 tablespoons fresh basil, chopped
3 tablespoons butter
1/2 lb linguine, cooked
grated parmesan cheese

Steps:

  • Heat oil in a skillet.
  • Add shrimp and cook until just pink.
  • Add the garlic and basil.
  • Add butter. Toss in the cooked pasta.
  • Garnish with the cheese.

Tips:

  • Use fresh garlic. Fresh garlic has a more intense flavor than dried garlic, and it will give your linguine a more authentic taste.
  • Don't overcrowd the pan. When you're cooking the linguine, don't overcrowd the pan or the noodles will stick together. Cook the linguine in batches if necessary.
  • Cook the linguine al dente. Al dente means "to the tooth" in Italian, and it refers to the texture of pasta that is cooked through but still has a slight bite to it. Don't overcook the linguine, or it will become mushy.
  • Use a good quality olive oil. A good quality olive oil will add a rich flavor to your linguine. Extra virgin olive oil is the best choice, but you can also use a less expensive olive oil if you're on a budget.
  • Add some red pepper flakes. Red pepper flakes will add a little bit of heat to your linguine. If you don't like spicy food, you can omit the red pepper flakes.
  • Garnish with fresh parsley. Fresh parsley will add a pop of color and flavor to your linguine.

Conclusion:

Garlic linguine is a simple but delicious dish that can be made in under 30 minutes. It's a great weeknight meal or a quick and easy lunch. With its garlicky flavor and al dente texture, this linguine is sure to please everyone at the table.

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