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LINGUINE RECIPESHomemade Italian Pasta Recipes Authentic Italian Tomato Sauce Recipe What's for dinner? These easy linguine recipes make dinner a breeze to prepare - delicious too. Use an outstanding garlic and butter sauce, red or white clam sauce. Seafood linguine recipes and more pasta sauce ideas further further down this page. 
LINGUINE WITH BECHAMEL SAUCE 3 TBS butter 3 TBS flour 2 cups hot milk 1/2 tsp salt 1 lb linguine 1/2 cup grated Romano cheese 1 cup sliced mushrooms (optional) Melt the butter in a saucepan. Add the flour and cook, stirring over lower heat for two minutes. Add the milk gradually, stirring until the mixture is smooth. Cook until sauce thickens. Add salt and remove from heat. Cook linguine in salted water until al dente. PREHEAT oven to 375 degrees. Grease a baking dish. Drain linguine and add to the sauce; toss to mix. Place in baking dish and sprinkle with the cheese. Bake for 10 minutes. Serve with garlic bread and a tossed salad. 
This linguine recipe is simply delicious. See for yourself. LINGUINE WITH WHITE CLAM SAUCE 4 TBS oil 4 garlic cloves, minced 2 TBS chopped parsley 1 TBS fresh basil leaves, chopped (1 tsp dried basil) 1/4 tsp pepper 1/8 tsp dried oregano 12 little neck clams, scrubbed well 2 cans (8oz each) minced clams 1 lb linguine Heat oil in a heavy skillet that will hold the clams in one layer. Add the garlic, parsley, basil, pepper, oregano and little neck clams. Cook over medium high heat, shaking the pan occasionally until the clams open. Remove the clams from the pan and add the 2 cans of minced clams (liquid and all) to the skillet. Bring to a boil and cook, stirring, for 5 minutes. While the sauce is cooking, boil pasta according to package directions. Drain and put on a warmed platter. Pour the clam sauce over the pasta and top with the clams in shells. This linguine recipe is for a beautiful red clam sauce. LINGUINE WITH RED CLAM SAUCE 4 TBS oil 4 garlic cloves, minced 2 TBS chopped parsley 1 TBS fresh basil leaves, chopped (1 tsp dried basil) 1/4 tsp pepper 1/8 tsp dried oregano 1 can (28 oz) plum tomatoes, drained and crushed 12 little neck clams, scrubbed well 2 cans (8oz each) minced clams 1 lb linguine Heat oil in a heavy skillet that will hold the clams in one layer. Add the garlic, parsley, basil, pepper, oregano, crushed tomatoes and little neck clams. Cook over high heat, shaking the pan occasionally until the clams open. Remove the clams from the pan and add the 2 cans of minced clams (liquid and all) to the skillet. Bring to a boil and simmer, uncovered, for 30 minutes. Add the clams in shells just before serving to heat through. While the sauce is cooking, boil pasta according to package directions. Drain and put on a warmed platter. Spoon the sauce over the pasta and top with the clams in shells. The following linguine recipes use asparagus and peas. LINGUINE WITH ASPARAGUS 1 lb fresh asparagus 1 lb linguine 1 tsp salt 1/4 tsp pepper 1/4 tsp dried oregano 3 TBS olive oil grated Romano cheese Clean asparagus and snap off the tough ends. Cut the remaining spears into 1 inch pieces. Put the pasta on to cook, following package directions. Cook the asparagus in boiling salted water for 4 minutes of until tender (but still crisp), then drain. When the pasta is done, drain and put in a warmed deep bowl with the asparagus. Sprinkle with salt, pepper and oregano. Add the oil and toss to mix. Add 2 or 3 tablespoons of grated cheese and serve hot with additional cheese on the side.
While the peas are simmering, cook the pasta according to package directions. Drain and place in a deep bowl. Add the pea mixture and sprinkle with cheese. Toss gently and serve immediately.
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3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
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