Best Brown Butter Linguine Recipes

LINGUINE WITH CAULIFLOWER AND BROWN BUTTER

Steps:

• Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
• In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt; saute, 15 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
• In a large pot of boiling salted water, cook linguine until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
• In pasta pot, melt remaining 5 tablespoons butter over medium heat. Stir in sage and shallot; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

BROWN BUTTER LINGUINE

Steps:

• Cook the pasta in salted boiling water until al dente, then drain, reserving a little of the cooking water.
• Meanwhile, cook a little of the butter in a frying pan until it foams then fry the bread until it is golden brown all over. Tip into a bowl and wipe out the pan. Add the rest of the butter and heat it until it foams and starts to brown. Add the chilli flakes and plenty of black pepper and cook for 1 min.
• Tip the pasta back into the pan along with a splash of the cooking water and the cheese and toss together thoroughly. Sprinkle on the fried bread and toss everything together again.

LINGUINE WITH BROWN-BUTTER SAUCE

Steps:

• In a kettle of boiling salted water boil the linguine until it is al dente, reserve 1/2 cup of the cooking water, and drain the linguine well.
• While the linguine is cooking, in a heavy skillet cook the butter over moderate heat, swirling the skillet occasionally, until it is nut-brown in color. In a large bowl whisk together the butter, the parsley, the Parmesan, and the orégano until the mixture is combined well and whisk in the yogurt and salt and pepper to taste. Add the linguine, toss the mixture well, and add enough of the reserved cooking water to thin the sauce to the desired consistency.

EASY LINGUINE WITH SCALLOPS AND BROWN BUTTER

Steps:

• Boil pasta in a large pot of salted water over medium-high heat until al dente, about 8 minutes. Drain and set aside in a large bowl. While pasta is boiling, melt butter in a cast-iron skillet over medium-low heat. Cook the butter, stirring regularly, until the solids are just beginning to turn brown, about 3 minutes. In a bowl, spoon about 1 teaspoon butter over the breadcrumbs and toss to coat. Add the scallops to the skillet and cook until they are just cooked through, about 1 minute. Remove from heat and stir in garlic and lemon juice. Pour the scallops and brown-butter sauce over the pasta. Add breadcrumbs and parsley, and toss to combine. Season with salt and pepper. Divide into four large serving bowls and garnish with breadcrumbs. Per serving: 789 calories (25 percent from fat), 37 grams protein, 109 grams carbohydrates, 4 grams fiber, 21 grams fat (11 grams saturated), 84 milligrams cholesterol, 635 milligrams sodium.

LINGUINE WITH SCALLOPS, BROWN BUTTER, AND PEAS

Steps:

• Heat oven to 350° F. On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 6 to 8 minutes; let cool. Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more. Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the toasted bread crumbs.