Linguine Recipes

February 08, 2013
Photo: Becky Luigart-Stayner
Enjoy 30 of our favorite linguine pasta recipes—perfect for family, company, and special occasions.
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Cooking with Linguine

Photo: Francesco Tonelli
Linguine is a type of pasta that originates from the Northern regions of Italy and is traditionally served with seafood or pesto. Flatter and wider than spaghetti noodles, it is perfect for dishes with rich sauces and succulent meats.

Here is a lovely twist on beloved pesto for spring. In Linguine with Spinach-Herb Pesto, baby spinach takes the place of most of the basil to give the sauce an earthy flavor. The thick, emerald sauce beautifully coats the flat noodles and serves up big flavor in every forkful.

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Shrimp Linguine with Ricotta, Fennel, and Spinach

Photo: Brian Woodcock
Fresh packaged noodles and quick-cooking shrimp make this 3-step recipe a snap.

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Grilled Chicken Florentine Pasta

Photo: Mary Britton Senseney/Wonderful Machine
Worth the work and the wait, this grilled chicken linguine dish is overflowing with flavor and just over 300 calories per serving.

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Linguine with Easy Meat Sauce

Photo: John Autry
View Recipe: Linguine with Easy Meat Sauce

For picky eaters, try serving this easy meat sauce over whimsically shaped pasta, like bow ties, rotini, or wagon wheels.

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Linguine with Quick Lemon Ricotta

Our fresh ricotta is so easy to prepare, you'll want to use it all the time. It's cooked in the microwave and takes less than 15 minutes.

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Linguine with Two-Cheese Sauce

Photo: John Autry
This pasta will come together quickly and might just become a household favorite. Parmigiano-Reggiano and mascarpone cheese make a creamy and flavorful combination.

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Creamy Linguine with Shrimp and Veggies

Photo: John Autry
This recipe is quick and easy to make in just two simple steps. Enjoy with a small side salad or breadsticks for a meal everyone in the family will enjoy.

Sustainable Choice: Look for the Marine Stewardship Counsel stamp to ensure you're making an eco-friendly choice.

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Spicy Pasta Cucumber Salad

Photo: John Autry
Miso is a thick soybean paste with a salty and slightly sweet flavor that works perfectly in this spicy salad. Look for it in the refrigerated part of the produce section or with the dairy products, or substitute soy sauce.

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Linguine with Clams and Fresh Herbs

Photo: Ellie Miller
Try this Italian-inspired dish featuring quick-cooking linguine and clams in a light, fresh white wine sauce—you’ll be so glad you did.

  

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Walnut-Breadcrumb Pasta with a Soft Egg

Photo: John Autry
A soft-cooked egg coats the pasta and adds rich flavor to this rustic dish. The key to success with the eggs is to plunge them quickly into ice water to stop the cooking.

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Chicken with Lemon Leek Linguine

Photo: John Autry
Add fresh flavors to a weeknight staple with this family-friendly menu. Prep tip: Leeks can be full of grit, so it's a good idea to rinse well after slicing.

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Spiced-Up Linguine with Clams

Photo: John Autry
Linguine with clams make the perfect pair—it must be something about the pleasing contrast between the long, flat noodles, and the round, fat morsels of shellfish.

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Linguine with Peppery Shrimp

Photo: John Autry
A generous amount of black pepper brings some welcome heat to this delectable pasta dish.

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Pasta with Mussels, Pine Nuts, and Orange

Photo: Marcus Nilsson
Two economical ingredients, mussels and pasta, create an elegant dish that is ideal for company or special family dinners.

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Shrimp Fra Diavolo

Photo: Becky Luigart-Stayner
Shrimp Fra Diavolo recipes  can often be very hot, but you can adjust the heat by adding more or less red pepper depending on your personal preference. Be sure to use inexpensive medium-size shrimp in this garlicky, spicy classic.

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Pasta with Zucchini and Toasted Almonds

Photo: Randy Mayor

Pair flavorful pasta with olive tapenade breadsticks for a superfast and delicious meal in just minutes

 

 

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Linguine with Arugula Pesto

Photo: Becky Luigart-Stayner
Add a peppery bite to your pesto with fresh arugula. Top with freshly grated pecorino Romano and serve with seasonal veggies.

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Pasta Puttanesca

Photo: Randy Mayor
Full of bold flavors, this spicy dish uses ordinary ingredients, commonly found in the pantry, to create a surprising and delightful entrée.

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Linguine Carbonara

Photo: Randy Mayor
The luxurious, velvety texture of a good pasta carbonara is ephemeral at best, so you must enjoy it right away. Tempering the egg with hot pasta water keeps the sauce creamy by preventing it from curdling. For a smoky taste, use bacon in place of pancetta.

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Linguine with Spicy Red Clam Sauce

Photo: Randy Mayor
Canned clams make this no-fuss linguine and sauce recipe supereasy. Use less crushed red pepper, or omit it if you prefer a milder sauce. Serve with garlic bread and a tossed green salad for a complete meal.

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Linguine with Garlicky Clams and Peas

Photo: Lee Harrelson
Fresh linguine from the supermarket's refrigerated section cooks quickly, so this dish comes together in a flash. Crusty bread and a tossed green salad will round out the meal.

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Shrimp and Scallop Arrabbiata

Photo: Randy Mayor
Arrabbiata is Italian for "angry" and often refers to the classic combination of tomatoes, pancetta, and hot pepper, as found in this linguine dish. Substitute bacon for the pancetta, if you prefer.

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Thai Shrimp Salad with Spicy-Sour Dressing

Photo: Lee Harrelson
Sriracha, a Thai hot sauce, adds a spicy kick to this Asian noodle salad. Use less or omit it to tone down the dish. If you can't find fish sauce, substitute low-sodium soy sauce.

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Pasta with Caramelized Onion Trio, Arugula, and Mozzarella

Photo: Randy Mayor
Currants and the caramelized leeks and onions lend the pasta sweetness, which is contrasted by the peppery arugula. This dish is best served immediately after tossing.

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Linguine with Asparagus, Parmesan, and Bacon

Photo: Lee Harrelson
Perfect for weeknight meals, this dish comes together in just minutes with a few preparation tricks. Start with hot tap water, and cover the pot with the lid--the water for cooking the pasta will come to a boil faster. Look for prechopped onion in the produce section.

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Linguine with Basil-Pea Cream

Photo: Randy Mayor
Frozen peas are cooked in a broth mixture, and half are pureed to create a creamy sauce. If the tossed pasta is thick, add a little pasta cooking water to thin the sauce.

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Linguine with White Clam and Broccoli Sauce

Photo: Becky Luigart-Stayner
In this linguine dish, sliced garlic gives off a mellower flavor and becomes part of the terrific texture. Unlike the light amount of sauce served with most pastas, when combining clam sauce and linguine, there should be a little extra broth.

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Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Photo: Randy Mayor
View Recipe: Pasta with Sun-Dried Tomato Pesto and Feta Cheese

The Mediterranean flavors in this easy pasta dish come from sun-dried tomatoes, basil, almonds, garlic and Parmesan cheese, and the oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.

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Linguine and Spinach with Gorgonzola Sauce 

Photo: Randy Mayor
View Recipe: Linguine and Spinach with Gorgonzola Sauce

Cloaked in a creamy Gorgonzola sauce, this rich-tasting pasta dish comes together in a flash.

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Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Photo: Becky Luigart-Stayner
A touch of cream gives the slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce.

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