Best Linguine With Spinach Almonds And Bread Crumbs Recipes

Pasta With Lemon, Spinach, Parmesan and Bread Crumbs image

Provided by MarieRynr

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups fresh breadcrumbs, made from crustless french bread
7 tablespoons extra virgin olive oil, divided
12 ounces linguine
4 cloves garlic, thinkly sliced
3 tablespoons fresh lemon juice
1/4 teaspoon dry crushed red pepper
1 (6 ounce) bag baby spinach leaves
grated parmesan cheese (to garnish)

Steps:

Preheat oven to 375*F.
Toss bread crumbs with 1 TBS oil in large bowl to coat.
Spread evenly on rimmed baking sheet.
Bake until breadcrumbs are golden, about 5 minutes.
Cool.
Sprinkle with salt.
Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup cooking liquid.
Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
Cook oil mixture until garlic turns golden, about 5 minutes.
Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
Sprinkle breadcrumbs over.
Serve pasta, passing grated Parmesan cheese seperately.

Nutrition Facts : Calories 599, Fat 25.9, SaturatedFat 3.7, Sodium 143.9, Carbohydrate 77.4, Fiber 4.4, Sugar 3.7, Protein 14.5

Linguini W/ Clams & Crispy Bread Crumbs image

Provided by kisalarisa01

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 16

1/4 cup panko breadcrumbs
1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon kosher salt (to taste)
fresh ground pepper
2 large garlic cloves, thinly sliced
1 dozen littleneck clams or 1 dozen cockles, scrubbed
1 cup dry white wine
1 lb linguine
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely grated mullet bottarga (see Note) (optional)
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped thyme
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped parsley

Steps:

In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl.
In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, bottarga, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open.
Season with salt and pepper, sprinkle with the toasted panko and serve.

Nutrition Facts : Calories 923.7, Fat 26, SaturatedFat 3.8, Cholesterol 17.4, Sodium 1205.7, Carbohydrate 126.8, Fiber 5.9, Sugar 5.9, Protein 30

Linguine Alle Noci image

Provided by Mario Batali

Yield Makes 4 to 8 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1/2 cup toasted hard bread crumbs
1 cup roughly chopped walnuts
1 tablespoon hot red pepper flakes
1 pound linguine
1/2 cup roughly chopped Italian parsley
1/2 cup freshly grated caciocavallo cheese or pecorino romano

Steps:

Bring 6 quarts of water to a boil and add 2 tablespoons kosher salt.
In a 14- to 16-inch fry pan, heat the oil over medium heat till smoking. Add the garlic and cook until light golden brown, 2 to 3 minutes. Add half of the bread crumbs, the walnuts, and pepper flakes and cook until lightly toasted, 3 to 4 minutes. Remove from the heat and set aside.
Drop the pasta into the boiling water and cook according to the package instructions until 1 minute short of al dente. Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture.
Drain the pasta in a colander and pour the pasta into the pan with the walnut mixture. Place the pan over medium heat and continue cooking the pasta with the walnut mixture until the pasta is lightly dressed with the condiment, about 1 minute. Add the parsley and grated cheese, stir through, pour into a heated bowl, sprinkle with the remaining bread crumbs, and serve immediately.