Best Linguine With Colatura Recipes

LINGUINE WITH COLATURA

Linguine With Colatura image

Provided by Melissa Clark

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound linguine or spaghetti
Salt
6 tablespoons colatura (see note)
2 tablespoons freshly squeezed lemon juice, more to taste
1 tablespoon packed grated lemon zest (from 1 1/2 lemons)
2 teaspoons minced garlic
1/2 teaspoon crushed red chili pepper flakes, more to taste
Freshly ground black pepper to taste
6 tablespoons extra virgin olive oil
1/2 cup minced fresh parsley
Coarse sea salt (optional), to taste

Steps:

Cook pasta in salted boiling water according to package directions until al dente. In a large bowl, combine colatura, lemon juice, zest, garlic, chili pepper and black pepper.
Drain pasta, and add it to bowl, tossing well. Drizzle in olive oil and parsley, toss to combine, and taste. Add salt if desired. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams

LINGUINE WITH ANCHOVY AND WALNUTS

Linguine with Anchovy and Walnuts image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Salt
1 pound linguine
1/2 cup extra-virgin olive oil
1 teaspoon Calabrian chile paste, or more if desired
1/2 teaspoon colatura di alici di Cetara or fish sauce
1 anchovy fillet, finely chopped
1 cup freshly grated Parmigiano-Reggiano
1 cup baby arugula, roughly chopped or torn
1/2 cup mint leaves, roughly chopped or torn
1/2 cup walnuts, toasted and chopped

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.
In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.