Tag Archives: linguine

Linguine with Fiddleheads, Tomatoes and Pesto


1 pound fiddlehead ferns

1 pound linguine pasta

4 oz. prepared pesto

3 tablespoons olive oil

1 c. grape tomatoes, sliced in half

1 c. yellow cherry tomatoes, sliced in half

2 scallions, thinly sliced

1/4 t. cayenne pepper

Fresh parmesan cheese, grated



In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).

Drop linguine into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.

Meanwhile, in a large skillet, heat olive oil over medium high heat. Saute fiddlehead ferns, green onions, and tomatoes for 2 minutes. Add pasta and pesto to skillet. Season with cayenne pepper and salt to taste. Stir gently to heat through and to coat pasta with sauce.  Garnish with parmesan cheese.  Serves 4.



Linguine with Clam Sauce


3 T. butter

3 T. flour

2 c. milk

¾ t. salt

1 T. parsley

1 T. minced onion

2 c. steamed clams, removed from shells and chopped or 2-6 ½ oz. cans minced clams, drained

1-4oz. can mushrooms, pieces and stems, drained

16 oz. linguine

Paprika for garnish


In a sauce pan over medium heat, melt butter and gradually stir in flour to make a roux.  Gradually add milk, stirring constantly and cook until it begins to thicken.  Add salt, parsley, onion, chopped clams and mushrooms.  Reduce heat to simmer while you prepare linguini according to package directions.  Spoon sauce over the linguine and garnish each serving with paprika. Serves 6.