By DDW on January 09, 2004
Photo by Kaarin
Photo by Kaarin
"A great light dish with lots of flavor. Simply serve with a salad and French bread. Taken from a Cooking Light Magazine. Cook time does not include cooking pasta."
Serving Size: 1 (274 g)
Servings Per Recipe: 4
"I'll admit to making this into Linguine with Chicken and Sun-Dried Tomatoes because that's what I had on hand. It was marvelous. So if you're like-minded, go for it - it tasted great."
"Totally impressive! I wondered about all the flavors "fighting" with each other, but it was delicious! It honestly didn't smell good when I first added all the ingredients together, but after cooking a couple minutes it smelled and tasted wonderful. Followed the recipe exactly, and am glad I did. This was great; thanks!"
"I used angel hair pasta and spinach instead of green onions. I thought it was great! Very easy and fast."
"Of course, I attempted this on a spur of the moment on a Saturday night and adlibed some of the ingredients... Fettucini noodles instead of Linguine, Kalmata olives instead of black, white zin instead of dry white wine, chili olive oil instead of plain olive oil. I didn't know what to think, I followed the recipe and like I said, adlibed....just didn't feel like going to the store...At the point where I added all the ingredients, I cooked it for the 1 minute and tasted it....geez it was sooooo bad...I didn't know what to do (I had used all that good shrimp) So I added the parmesan cheese to the sauce and cooked it in and then poured it in the noodles...stirred it all together...Put the cover on and cleaned up the kitchen. I was sick cuz I thought it sucked...Called my husband and son in to eat and viola...it was great......I probably will cut back on the lemon juice next time if I use the kalmata olives... Well, next time I'll follow it right..."