Category Archives: Fettuccine

Lemon Pasta Sauce

By Chef Lippe

I love this dish served with fresh fish or clams. It is so easy to make and only takes 10 minutes from start to finish. If you like a lot of lemon flavor use our lemon and garlic linguine.

lemon pasta sauce 

INGREDIENTS

10 ounce package of Fratello Sole fresh linguine

1 clove garlic for rubbing

2 lemons (zest of 1 lemon, juice of 2 lemons)

5 tablespoons olive oil

Salt

1 cup finely grated parmesan cheese plus extra for sprinkling

Bunch fresh parsley, leaves picked and chopped

 

DIRECTIONS

Place the fresh linguine in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook pasta to al dente’.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon and slowly drizzle in olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and parmesan cheese.

When the linguine is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with parmesan cheese, fresh parsley and lemon zest. Serve immediately.

 

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Filed under Artisan pasta, Chef Lippe, Fettuccine, Lemon, Lemon Sauce, Pasta, pasta sauces, recipes, salmon, shrimp

Tomato Basil fettuccine

Chef Lippe and Mary Ann Valente from Valente Pasta. Tomato Basil fettuccine . – Sensa parole, auguri per tutti!

Tomato Basil Fettuccine with fresh mozzarella, and tomatoes

By Chef Lippe

Ingredients

  • 1 (12 ounce) package tomato basil fettuccine
  • 1 cup quartered cherry tomatoes
  • 5 ounces fresh mozzarella cheese, diced
  • 1/4 cup fresh sliced mushrooms
  • 1/4 cup ham cubed
  • 1/4 cup olive oil
  • 1 bunch green onions, chopped
  • 1 clove garlic minced
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 4 ounces fresh basil
  • 12 large black olives, halved

 

Directions

  1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
  2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, mushrooms, ham, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

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Filed under Artisan pasta, Chef Lippe, Fettuccine, Food, Food blog, recipes