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How to Prepare Fresh Cilantro-Lime Linguine

SaraASR Jun 2, 2010 01:08 PM

I just bought a pound of fresh cilantro-lime linguine. How type of sauce (or something else) would I pair this with? Thank you!

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  1. Cherylptw RE: SaraASR Jun 2, 2010 01:20 PM

    I think that pasta would be perfect with a roasted onion, garlic & tomatillo sauce. Roast off the veggies, add to a food processor with some veg stock then puree. Toss with hot cooked pasta. Add a little lime zest and maybe some Queso Fresco. I wish I could get fresh pasta where I live.

    1. Gio RE: SaraASR Jun 2, 2010 01:21 PM

      I'm sure others will have other ideas but two possibilities popped into my little brain immediately. One is a garlic/anchovy aglio olio type sauce with red pepper flakes and additional chopped cilantro as garnish. Another is Mexican flavored which would be either a red chili sauce or a Mexican style tomato sauce with jalpenos/onions/garlic/cumin...

      2 Replies
      1. re: Gio
        SaraASR RE: Gio Jun 3, 2010 07:46 AM

        This sounds delicious... do you have a specific recipe you could point me in the direction of?

        1. re: SaraASR
          Gio RE: SaraASR Jun 3, 2010 08:30 AM

          1. Fry minced garlic in a large skillet or sauce pan in hot EVOO, at least 1/3 cup...remember that's the sauce, till garlic is Slightly golden. Add tinned anchovies.. as much or as little as you like (I usually add in the entire can with the oil). Add a sprinkle of crushed red pepper flakes (or use whole dried hot chilis). Cook the linguine, add to pan, toss to coat. Sprinkle each dish with a bit of freshly chopped cilantro or parsley.

          2. EVOO, garlic, jalapeƱos, 1/2 Spanish onion chopped, 28 oz can crushed tomatoes, salt & freshly ground black pepper, crushed red pepper flakes, ground cumin, Mexican oregano. Those are basically the ingredients. Use any amount to suit your own tastes. We like spicy, but you may not. Fry the first 4 ingredients, lower heat to medium and add the tomatoes and seasonings, stir. Cook uncovered for about 30 minutes...while you cook the pasta. Taste sauce and adjust seasoning if necessary. Drain pasta, add to sauce, cook for a minute or two. Grate either Manchego or Pecorino Romano over each serving.

      2. d
        dct RE: SaraASR Jun 2, 2010 01:21 PM

        How about clams steamed in coconut milk?

        1 Reply
        1. re: dct
          ChristinaMason RE: dct Jun 3, 2010 08:06 AM

          and a dollop of green curry paste. that would be delicious.

        2. JungMann RE: SaraASR Jun 3, 2010 09:16 AM

          Dressed with peanut sauce and tossed with shredded cabbage, carrots, chicken and julienne peppers

          Dressed in a chorizo-based bolognese amped with chiles ancho and piquin. Topped with queso fresco.

          Dressed in a guajillo-tomato salsa with shredded chicken and topped with monterey jack.

          Lightly dressed with garlic butter and paired with seared scallops in beurre noisette with lime, basil and ginger.

          1. SaraASR RE: SaraASR Jun 3, 2010 11:29 AM

            You are all so creative. THANK YOU!

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