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Ingredients

• ✓ linguini pasta
• clam
• vegetable oil
• butter
• parsley
• basil
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic, and pepper in a large saucepan.
4. 4 Cook over medium heat until boiling.
5. 5 Serve warm clam sauce over pasta.

By Dorothy Rinaldi

Ingredients

• ✓ linguini pasta
• olive oil
• butter
• clam
• garlic
• parsley
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. 2 In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
3. 3 Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

By Peg

Ingredients

• ✓ linguini pasta
• olive oil
• chili oil
• shrimp
• sugar snap pea pod
• garlic
• white wine
• basil
• butter
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain, reserving ¼ cup pasta water.
2. 2 Meanwhile, heat olive oil and chili oil in a wok over medium-high heat. Add shrimp, sugar snap peas, and garlic; cook and stir until shrimp are mostly opaque, about 2 minutes. Transfer shrimp mixture to a plate; set aside.
3. 3 Add wine to the wok; bring to a boil. Cook until reduced by ⅓. Return shrimp mixture to the wok; stir in reserved pasta water. Cook and stir until shrimp are opaque.
4. 4 Off heat, stir in basil, butter, and lemon juice, then toss in linguine.

By EAKE

Ingredients

• ✓ linguini pasta
• shrimp
• butter
• garlic
• heavy cream
• parsley
• basil
• thyme
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add garlic, and sauté briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Reduce heat to low; stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through; remove sauce from heat.
3. 3 Drain pasta and toss lightly with cream sauce. Add Parmesan cheese, salt, and pepper to taste; toss again and serve.

By K Gerretsen

Ingredients

• ✓ linguini pasta
• pumpkin seed
• green bell pepper
• jalapeno pepper
• cilantro
• garlic
• olive oil
• lime juice
• salt
• black pepper
• cherry tomato
• lime

Instructions

1. 1 Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes.
2. 2 Raise the oven's temperature to 450 degrees F (230 degrees C).
3. 3 Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes; until the skin blisters. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin.
4. 4 In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers. Blend until the contents are coarsely chopped. With the machine running, slowly add the oil and the lime juice. Blend in the salt and pepper
5. 5 Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally until it is just tender. Drain and return the pasta to the pot.
6. 6 Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if you'd like. Spoon the pasta onto plates. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.

By jen

Ingredients

• ✓ linguini pasta
• olive oil
• garlic
• italian seasoning
• thyme
• red pepper flakes
• tomato
• black olive
• baby clam
• clam
• salad shrimp
• scallop
• lemon zest
• salt
• black pepper

Instructions

1. 1 In a large pot of boiling salted water cook linguini until al dente. Drain.
2. 2 Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
3. 3 Toss cooked and drained linguine pasta over seafood sauce. Serve warm.

By Donna

Ingredients

• ✓ linguini pasta
• butter
• cashew
• teriyaki sauce
• ginger
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place linguini in the pot, cook 9 to 11 minutes, until al dente, and drain.
2. 2 Melt the butter in a large pot over medium heat, and saute the cashews 5 minutes, until lightly browned. Mix in the cooked linguini, teriyaki sauce, ginger, and green onion, and continue to cook and stir until heated through.

By Mark Farley

Ingredients

• ✓ linguini pasta
• butter
• onion
• garlic
• all-purpose flour
• milk
• parmesan cheese
• imitation crabmeat

Instructions

1. 1 Cook the pasta in boiling salted water until al dente.
2. 2 Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
3. 3 Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
4. 4 Drain pasta. Serve sauce over hot noodles.

By Marian Collins

Ingredients

• ✓ linguini pasta
• butter
• mushroom
• butter
• garlic
• cream cheese
• parsley
• basil
• water
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
2. 2 Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. 3 In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
4. 4 Toss linguini with shrimp sauce and serve.

By Karyn

Ingredients

• ✓ linguini pasta
• mushroom
• onion
• butter
• thyme
• all-purpose flour
• chicken broth
• half-and-half
• artichoke heart
• parmesan cheese

Instructions

1. 1 Cook linguini in a large pot of boiling salted water until tender.
2. 2 Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
3. 3 Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.

By Gayle Wagner

Ingredients

• ✓ linguini pasta
• soy sauce
• olive oil
• white sugar
• white vinegar
• sesame seed
• baby salad green
• imitation crabmeat
• cilantro
• avocado

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place linguini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 In a bowl, whisk together the soy sauce, olive oil, sugar, vinegar, and sesame seeds.
3. 3 In a large bowl, toss the cooked pasta with the soy sauce dressing, greens, imitation crabmeat, cilantro, and avocado. Chill until serving.

By OUTLIERCOOK

Ingredients

• ✓ linguini pasta
• sweet sausage
• red bell pepper
• onion
• garlic
• white wine
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, sauté sausage in a heavy skillet over medium-high heat until light brown, breaking up clumps with the back of a spoon. Add peppers, onion, and garlic; sauté until tender. Pour in wine and simmer until liquid is slightly reduced, about 6 minutes.
3. 3 Drain pasta and add to the skillet. Toss to combine. Add cheese; toss to blend.

By Jackie

Ingredients

• ✓ linguini pasta
• butter
• garlic
• shrimp
• bread crumb
• white wine
• lemon
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
3. 3 In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
4. 4 Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
5. 5 Remove cover, and bake an additional 5 minutes.
6. 6 In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.

By Ching

Ingredients

• ✓ linguini pasta
• tomato
• mozzarella cheese
• basil
• garlic
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
2. 2 Meanwhile, cook pasta according to package directions.
3. 3 Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

By Karen C. Greenlee

Ingredients

• ✓ linguini pasta
• all-purpose flour
• black pepper
• cayenne pepper
• chicken breast
• olive oil
• red bell pepper
• onion
• garlic
• jalapeno pepper
• chicken broth
• worcestershire sauce
• milk
• flour
• sour cream
• monterey jack cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
2. 2 Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
3. 3 Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
4. 4 Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.

By JLILLY19

Ingredients

• ✓ linguini pasta
• butter
• olive oil
• garlic
• chicken breast
• onion
• water
• chicken bouillon
• heavy cream
• parmesan cheese
• milk
• green onion
• parsley

Instructions

1. 1 Heat butter, olive oil, and garlic in a large sauté pan over medium heat. Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool slightly, then slice diagonally into long strips. Reserve butter mixture in the pan.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Reheat butter mixture in the pan over medium heat. Add onion and sauté, stirring often, until onion is soft but still white. Add water and bouillon; bring to a boil and simmer, uncovered, for about 10 minutes. Stir in cream, Parmesan cheese, milk, and green onions until sauce is well combined.
4. 4 Place linguine in a large bowl. Arrange chicken slices in a decorative pattern on top. Pour sauce over chicken and around linguine. Garnish with parsley to serve.

By B Filoso