Best Donnas Spaghetti With Lime And Arugula Recipes

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SPICY CLAMS WITH SPAGHETTI



Spicy Clams with Spaghetti image

Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 9

Coarse salt and freshly ground pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes, plus more for serving
1/4 cup dry white wine
18 littleneck clams (about 1 1/2 pounds), scrubbed
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems

Steps:

  • Bring a medium pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain.
  • Meanwhile, heat oil in a large pot over medium heat. Add garlic and red-pepper flakes and cook, stirring, 30 seconds. Add wine and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.
  • Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper.

SPAGHETTI WITH LIME & ARUGULA (ROCKET)



Spaghetti With Lime & Arugula (Rocket) image

I love the zesty taste of this recipe, and the fact that it's so different. I never would have thought that lettuce could be good with pasta but it's lovely.

Provided by Sackville

Categories     Spaghetti

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

400 g spaghetti
2 limes (for zest)
2 garlic cloves, minced
salt
fresh ground black pepper
1 red chile, seeded and chopped
2 tablespoons capers packed in salt
8 slices prosciutto or 8 slices rindless bacon, chopped
150 g arugula, shredded (rocket)
2 tablespoons fruity olive oil
150 g feta cheese, marinated in oil

Steps:

  • Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
  • Drain.
  • While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
  • Heat the oil in a large saucepan over a medium heat.
  • If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
  • Cook for a minute or until fragrant.
  • If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
  • Add the spaghetti to the pan and toss to coat and heat through.
  • To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
  • Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
  • Serve with a lime wedge on each plate, so people can add more if they like.

PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA



Pasta With Roasted Garlic, Pancetta and Arugula image

For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

6 fat bulbs green garlic or 4 heads regular garlic
3 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
Freshly ground black pepper
1 pound penne rigate
1/2 pound pancetta, chopped
1 large pinch crushed red pepper flakes
1 teaspoon freshly squeezed lemon juice, or to taste
2 large bunches arugula, roughly chopped (about 5 cups)
Grated Parmesan cheese, for serving

Steps:

  • Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
  • Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
  • While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
  • Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
  • Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams

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