Happy National Linguine Day everyone. There are so many yummy recipes that call for linguini. It's a great substitute if you don't have spaghetti noodles. These noddles are thick and hold sauce very well. You can also get great flavors too if you know where to find it. There is sun ripped tomatoes, spinach, and more!
I will post the standard yummy recipes for these noodles....mmmmm mushroom and linguine!
Linguini with Mushroom Sauce
16-oz. box linguini
¼ cup extra-virgin olive oil
¼ cup diced shallots
1 clove garlic, minced
1 lb. portabello mushrooms, sliced
¼ tsp. dried thyme
¼ tsp. ground nutmeg
Salt and pepper, to taste
½ cup dry Marsala wine
1 cup vegetable stock
½ cup heavy cream
¼ cup grated Parmesan cheese
Snipped fresh chives, for garnish
Bring a large pot of water to a boil. Once it comes to a rolling boil add a little salt and the pasta. Cook according to package directions. When done, drain and set aside.
While pasta is cooking, heat up a large sauté pan over medium heat and add the oil. Cook shallots and garlic for 3-4 minutes.
Add the mushrooms and cook until softened, about 5 minutes. Add thyme, nutmeg, salt and pepper.
Add the wine. Simmer over medium heat until half the liquid remains.
Add the vegetable stock. Stir. Simmer again until half the liquid remains.
Add cream and cook over low heat 5 minutes. Once thickened add the cheese and additional salt and pepper, if needed.
Toss the sauce with the cooked linguini and top with chives. Serve immediately.
Tip: When you cook the mushrooms, do not add any salt or pepper until they are brown and tender. Otherwise they will not brown.
Now for the links!
http://www.cdkitchen.com/recipes/ingredient/pasta/linguine/
http://www.myrecipes.com/t/pasta/linguine/
http://linguinerecipes.org/
http://www.reluctantgourmet.com/pasta_garlic_oil.htm
http://www.justpastarecipes.com/inxplg.html
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