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Ingredients
4 to 8 ounces fresh linguine, see note
Nutritional analysis per serving (2 servings)
47 grams carbs; 62 milligrams cholesterol; 245 calories; 1 gram polyunsaturated fat; 2 grams fat; 22 milligrams sodium; 10 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 6 quarts of water to boil in covered pot.
- Step 2
Add linguine and cook about 1 minute after water returns to boil. Drain and serve, using vegetable mixture from fish as sauce for pasta
If fresh pasta is not available any thin dried pasta, such as vermicelli, spaghettini or angel hair, may be substituted, but allow longer for it to cook.
Private Notes
Comments
Recipe title: Fresh linguine Ingredients: Fresh linguine
It is nice that there is a recipe for those who have never cooked fresh pasta. I looked at this recipe because the name made me think it was to make the fresh pasta from scratch, not cooking the pasta. A name like "Cooked Fresh Pasta" might be less confusing. I usually add salt to the water, enough to "taste like the sea". I remove fresh pasta when it floats to the surface, often about 3 minutes or so after going in the pot.