If you don't want to poach chicken breasts for this slightly dressed-up chicken tetrazzini, you can use 3 to 4 cups of meat from a rotisserie chicken instead.
No book about quick pastas would be complete without a version of this classic. It's made with little more than bacon and eggs.
Linguine with Snow Peas, Cucumber, and Peanut Sauce
Kids will be especially fond of this Asian-inspired noodle dish—after all, the sauce is made with peanut butter—but the combination of cooked and raw vegetables is refreshing and satisfying enough to please all ages. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.
Linguine with Onion, Bacon, and Parmesan
The browned onions lend a slight sweetness to this dish. If you prefer not to have that caramelized flavor, just soften the onions for five minutes without browning them, or try the variation below using leeks.
Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce
Don’t let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
Whole-Wheat Linguine with Walnuts, Orange and Chile
Maria Helm Sinskey loves the fruity, spicy flavor of Calabrian chiles in this earthy pasta dish; they usually come lightly brined and packed in oil and are available at Italian markets and from dipaloselects.com. If you can’t find them, substitute any chile packed in oil or just crushed red pepper.
Three-Cheese Linguine with Chicken and Spinach
This dish is ready in just 35 minutes, making it an ideal weeknight meal.
Linguine with Gremolada
Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We've added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back.
Linguine with Clams, Bacon, and Tomato
Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors. Don’t cook the scallops too long or they’ll toughen. If you have bay rather than sea scallops, use them whole and sauté them, stirring, for no more than two minutes in all.
Zucchini Linguine with Herbs
Grace Parisi treats shredded zucchini and scallions just like the linguine in this lush dish: She tosses them all in a buttery sauce with lemon thyme and tarragon and finishes the dish with pecorino cheese.
Linguine with Mom's Eggplant-and-Mushroom Sauce
It's spaghetti sauce like Mom used to make, but without the hours and hours of simmering. Our version, chunky with bits of eggplant and mushrooms, is just a bit more sophisticated but every bit as satisfying.
Linguine with Broccoli Rabe-Walnut Pesto
Scott Conant liked the bitterness of the broccoli rabe in this earthy pesto, made with garlic, toasted walnuts and grated salty pecorino cheese. The pesto would also work well on a wider noodle, he added, like the ribbon-shaped trenette, which is the classic shape for pesto.
Spicy Linguine with Halibut and Tomato
Linguine with Seared Tuna and Green-Olive Tapenade
Small pitted green olives—the bottled martini type—are transformed into a savory sauce in next to no time. We like the tuna rare, but if you prefer it well done, cook it a few minutes longer.