Chef Chuck's Linguine with Anchovies and Walnuts

Linguine alle Acciughe


Pasta with anchovies and walnuts is a pasta dish filled with many flavors. The smell in our kitchen reminded me of being in Sicily. When using just a few ingredients, always use the finest anchovies, garden fresh garlic and oregano, and quality olive oil that you can obtain. Another quick, inexpensive and tasty recipe to enjoy with your family.


Linguine with Anchovies and Walnuts
1 pound linguine
4 tablespoons extra virgin olive oil
4-6 ounces anchovies in oil,
chopped
1 cup walnuts, chopped
4 garlic cloves, minced
1 tablespoon dried oregano, chopped
salt and pepper to taste
parmigiana cheese, grated


Toast walnuts in a small pan on low heat for 7-10 minutes, toss occasionally. Cook pasta in boiling salted water till al dente. In a large pan heat olive oil saute anchovies for 1 minute add garlic and walnuts for 30 seconds. Add pasta with a ladle of pasta water, salt, pepper and oregano. Serve with a drizzle of olive oil and parmigiana cheese on top.

Chef Chuck's Linguine and Garlic

Linguine Aglio Olio e Peperoncino

Pasta, garlic and peppers is a flavorful, quick and easy recipe to make. These ingredients are all homegrown from my garden which makes this dish close to my heart. All the flavors of Italy. I used red nubian garlic, which has a wonderful sweetness to it. I infused the oil with stromboli hot chile peppers, which originited from one of the great islands, any hot pepper will work.


Pasta and Garlic
1/2 pound pasta
4 garlic cloves, minced
4 tablespoons olive oil
red hot pepper flakes
salt and pepper to taste
parmigiano cheese, grated
2 stromboli peppers, whole

In a large pot of heavily salted boiling water, cook pasta of your choice till al dente. During the last minute of cooking the pasta, in a frying pan heat olive oil on medium heat. Add garlic, peppers and pepper flakes to infuse the oil, stir for 30 seconds to 1 minute, be careful not to burn the garlic. Add cooked pasta to oil, season with more red hot pepper flakes, salt and pepper. Grate parmigiano cheese over the dish, serves 2.

Chef Chuck's Linguine and Prawns

Tonight, its fresh shrimp from the gulf and pasta. A light and easy dish thats so good. I was inspired by an Italian recipe with prawn and pasta. Then I took it from there and created my own new dish! I cooked the prawns in their shell to enhance their seafood flavor. Garlic garlic garlic! I can't get enough garlic in my life thats why I grow it year round in my greenhouse. After taking some photos, I had to sample this new dish. Well foodies it was fantastic!! I would hope you feel the same. The blend of flavors from all the ingredients were easily picked out!!


Linguine and Prawns
6-8 large shrimp
1/2 pound linguine pasta
1/2 red bell pepper diced
6 garlic cloves minced
1/4 cup kalamata olives
1/2 cup parmigiano cheese
1 tablespoon butter
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons parsley chopped
salt and pepper to taste
1/2 cup vegetable broth



In a large pot bring water to boil and add salt, cook pasta al dente. Meanwhile in a fry pan over med- high heat add butter and 3 tablespoons of olive oil, saute peppers for 2 minutes then add garlic for another minute. Add lemon juice, parsley, salt, pepper and shrimp with shell on for about 3 minutes each side with lid on. Add vegetable broth and olives for one more minute. Then add cooked pasta to shrimp and sprinkle with lemon zest, and grate parmigiano cheese. Drizzle extra virgin olive oil on top.