Lots of pasta recipes claim they're quick and easy, but when it's time to make them, the ingredient list is a mile long. Not so with this three-ingredient lemon linguine. It's about as simple as ...

Add the dried linguine, reduce to a simmer ... Add the grated parmesan and the lemon zest to the eggs and mix to combine. When the pasta has about five minutes left to cook, heat a non-stick ...

In a bowl large enough to toss linguine, combine lemon juice, minced garlic, and enough chile oil to coat pasta. Use tongs to lift pasta into prepared bowl, draining it as you go but taking a ...

Why use linguine instead of spaghetti? Spaghetti is probably the pasta you'll see most often served alla carbonara in Italy; rigatoni is another common choice. But any pasta shape that will hold ...

Today’s recipes are some of my personal favorite “oldies” stolen or created as I saw fit over my years of feeding family, ...

The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine. Hot-smoked salmon is fresh salmon ...

Mary's creamy, herby sauce is the perfect partner for pasta. For the pistou, blend the herbs, garlic, lemon juice and crème ... Cook the linguine in a large pan of salted boiling water according ...

Drop the linguine in the boiling water and cook ... Simmer to reduce the liquid by half. Add the pasta, arugula, lemon, and mint, tossing to coat them with the sauce. Season with salt and pepper.

In a blender, add parsley, olive oil, garlic, anchovy, lemon zest and juice. Blend very well until smooth. Cook Linguine until al dente, drain and reserve 1/2 cup + pasta water as needed.